Fourteen Carat Carrot Cake Recipe

Name: Fourteen Carat Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoon salt; 1 teaspoons ground cinnamon; 11/2 teaspoon nutmeg; 4 eggs; 2 cups sugar; 1 cup oil; 2 cups grated raw carrots; 1 (19 ounce) can crushed pineapple in juice, drained; 1/2 cup chopped nuts (walnuts or pecans) if desired; VANILLA CREAM CHEESE FROSTING; 1/2 cup butter; 1 (8 ounce) packag9 in. e cream cheese, softened; 1 teaspoon vanilla; 2 cups confectioners' sugar (sifted)

Servings: persons

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoons ground cinnamon
11/2 teaspoon nutmeg
4 eggs
2 cups sugar
1 cup oil
2 cups grated raw carrots
1 (19 ounce) can crushed pineapple in juice, drained
1/2 cup chopped nuts (walnuts or pecans) if desired
VANILLA CREAM CHEESE FROSTING
1/2 cup butter
1 (8 ounce) packag9 in. e cream cheese, softened
1 teaspoon vanilla
2 cups confectioners' sugar (sifted)

1
Preheat oven to 350u00b0F.
2
Sift together flour, baking powder, soda, salt and cinnamon.
3
In mixing bowl, beat eggs and add sugar and beat till white and fluffy
4
Let stand until sugar dissolves, about 10 minutes.
5
Stir in oil, carrots, drained pineapple and nuts.
6
Stir in dry sifted ingredients and beat until well blended--3 minutes or so with blender.
7
Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
8
(I used 2 9 inch spring form pans)
9
Bake at 350u00b0F for 35 to 40 minutes or until cake springs back when lightly touched.
10
Cool in pans about 10 minutes, then turn onto wire racks to cool completely before icing
11
Frosting
12
Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
13
Add powdered sugar gradually, beating vigorously.
14
If frosting is too thick, thin with a few drops of milk to spreading consistency.

2025

kcal

Calories

102

Fat

266

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 17 ingredients. The key ingredients include: 2 cups flour, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 1/2 teaspoon salt, and more.

Yes, Fourteen Carat Carrot 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 Carrot Cake

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