Best 14 Karat Cake Recipes

14 CARROT CAKE

Steps:

• Drain a can of crushed pineapple and chop walnuts, setting aside 1/8 C of pineapple for frosting. Grate carrots to two Cups. Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, leaving 1/8 C for frosting and 1/4 C walnuts. Pour into greased and floured 9 x 13 pan. Bake at 350 degree F 35 minutes to one hour or until top springs back when touched lightly. Let cool.
• Mix cream cheese, sugar and margarine until fluffy. Add left over pineapple and walnuts and mix well. Apply to cooled cake. Consume. Yum!

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

14 KARAT CAKE

Steps:

• Measure all ingredients and mix in a large bowl- Beat for 4 minutes.
• Pour into a 9"x13" greased pan.
• Bake for 35 to 40 minutes at 350 degrees.
• To make frosting, cream margarine, cream cheese and vanilla; fold in remaining ingredients.
• Frost cake when cake is cool.

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

14-CARAT CAKE WITH CREAM CHEESE FROSTING (LOWER FAT VERSION)

Steps:

• Preheat oven to 350°F Grease 3 9-inch round cake pans or a 9x13 inch rectangular baking pan.
• To make cake, sift together the flour, baking powder, baking soda, salt, and cinnamon.
• Add sugar, applesauce, and eggs. Mix well.
• Stir in carrot, nuts, and pineapple.
• Turn batter out into cake pan(s). Bake in center of oven at 350°F for 35-40 minutes for round pans, or about 45-50 minutes for rectangular pan (cake should be set in middle and shrink from pan at edges a bit).
• Cool a few minutes in pans. Remove to wire racks to cool completely (you may keep it in the rectangular pan if you plan to frost the top only and serve it from the pan).
• Meanwhile, make cream cheese frosting.
• Combine butter, cream cheese, and vanilla; beat well.
• Add sifted sugar gradually, beating well after each addition.
• If too thick, thin a little with milk to spreading consistency.
• When cake is completely cool, frost with cream cheese frosting. Leftovers should be refrigerated (due to cream cheese in frosting).