Best 14k Carrot Cake Recipes

14K Carrot Cake with Cream Cheese Frosting image

Provided by Macy Silveria

Categories Cakes

Time 1h15m

Number Of Ingredients 17

2 c cake or all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 c sugar
1 1/2 c oil
4 eggs
2 c raw grated carrots
1 can(s) 20 oz. drained crushed pineapple
1/2 c chopped walnuts
1 c raisens
1/2 c butter
8 oz cream cheese
1 lb powdered sugar
1 tsp vanilla
1 c chopped walnuts

Steps:

1. First make the cake... Stir together flour, baking powder, baking soda, salt & cinnamon.
2. Add sugar, oil and eggs and mix well.
3. Stir in carrots, pineapple, nuts and raisins.
4. Turn into a greased and floured 13X9" pan or (3) 8" round cake pans or (2) 9" round cake pans. Bake at 350 Degrees about 50 - 60 minutes or until done. DON'T OVER BAKE!
5. When baked take cakes out of oven and cool for 10 minutes. Turn out of pans and let cool thoroughly.
6. Now the frosting... Blend Butter, Cream Cheese, Powder Sugar, Vanilla and Chopped Walnuts till thoroughly mixed through.
7. When cakes are cooled, put on cake plate and frost!

14K Carrot Cake image

Provided by Yve Sanchez

Categories Cakes

Time 1h35m

Number Of Ingredients 19

3 c carrots, grated
1/2 c light brown sugar
2 large eggs
1/2 c pineapple, crushed & drained
1/2 c golden raisins
1/2 c craisins (optional)
2/3 c walnuts, chopped
3/4 c white sugar
1/2 c canola oil (or vegetable oil)
1 1/2 c all -purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground vietnamese cinnamon
1/2 tsp pumpkin pie spices
1 Tbsp pure vanilla paste
PHILLY CREAM CHEESE FROSTING
16 oz philadelphia brand cream cheese, softened
3 c powdered sugar
1 stick butter, softened

Steps:

1. Grate carrots, in a medium bowl combine grated carrots with light brown sugar. Set aside for 1 hour, then stir in raisins & craisins. (I prefer to grate my carrots either by hand or in a food processor. buying the julianne carrots makes your cake lumpy and less flavorful)
2. Preheat oven to 350 degrees. Grease and flour two 8 in cake pans. (You can easily use a bundt cake pan, muffin tin or loaf pan for this recipe)
3. In a medium size bowl, sift together flour, salt, cinnamon, baking soda,and pumpkin pie spices.
4. In a large mixing bowl, beat eggs until light and foamy, gradually add white sugar, oil and vanilla beat to incorporate each addition. With a spatula fold in pineapples. Add the sifted dry ingredients, stirring into the wet mixture until absorbed. Fold in the carrot mixture (carrots, brown sugar & raisins/craisins) and walnuts.
5. Pour your batter evenly into the prepared cake pans. Bake for 35-40 minutes until cake tests done by inserting a toothpick to see if it comes out clean.
6. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.