Fourteen Carat Cake Recipe

Name: Fourteen Carat Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons salt; 2 teaspoons ground cinnamon; 2 cups white sugar; 1 1/2 cups vegetable oil; 4 eggs; 2 cups finely grated carrots; 1 (8 ounce) can crushed pineapple, drained; 1/2 cup chopped walnuts; 1 cup flaked coconut; Cream Cheese Frosting:; 4 tablespoons butter, room temperature; 2 (8 ounce) packages cream cheese, room temperature; 1 teaspoon vanilla extract; 1 (16 ounce) package confectioners' sugar, sifted

Servings: persons

Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
2 cups finely grated carrots
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped walnuts
1 cup flaked coconut
Cream Cheese Frosting:
4 tablespoons butter, room temperature
2 (8 ounce) packages cream cheese, room temperature
1 teaspoon vanilla extract
1 (16 ounce) package confectioners' sugar, sifted

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
2
In a large bowl, stir together the flour, baking powder, baking soda , salt and cinnamon. Add the sugar, oil and eggs; mix well for 1 minute. Stir in the carrots, pineapple, walnuts, and coconut. Divide the batter evenly between the prepared pans.
3
Bake in the preheated oven until a toothpick inserted in the center of each cake layer comes out clean, 35 to 40 minutes (one layer may be done sooner than the other). Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
4
To make the frosting, beat butter and cream cheese until smooth. Mix in confectioners' sugar at low speed until combined; beat until fluffy. Stir in vanilla.

2082

kcal

Calories

138

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake:, 2 cups all-purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and more.

Yes, Fourteen Carat Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fourteen Carat Cake

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