Best A 14 Carat Carrot Cake Recipes

14 Carrot Cake image

Provided by Kathy2 in Salt Lake

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

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!

Nutrition Facts : Calories 484.7, Fat 30.6, SaturatedFat 4.7, Cholesterol 54.8, Sodium 408.1, Carbohydrate 50.8, Fiber 1.4, Sugar 36.6, Protein 4.2

14 Karat Carrot Cake image

Provided by Mary Lou Ivy

Categories Cakes

Time 1h10m

Number Of Ingredients 23

2 c sifted flour
2 tsp baking powder
1 1/2 tsp salt
2 tsp cinnamon
1 c brown sugar, firmly packed
1 c white sugar
4 eggs
1 1/2 c canola oil any type you have will work ok
2 c grated carrots
1 8 oz can crushed pineapple, drained
1 c chopped pecans
1 c coconut or more
BUTTERMILK GLAZE
1 c sugar
1/2 tsp baking soda
1/2 c buttermilk
1/2 c white corn syrup
1 tsp vanilla
ORANGE CREAM CHEESE FROSTING
1 c butter
8 oz pkg of cream cheese, soften
2 lb sifted powdered sugar
1 tsp each of vanilla, orange, orange rind

Steps:

1. Combine flour, b powder, salt & cinnamon in large bowl, set aside.
2. In mixer, combine brown sugar, white sugar, eggs and oil. Mix well. Add the above flour mixture and mix until all is incorporated.
3. Add the carrots, pineapple, pecans and coconut, stirring well. Use Baker's Joy on pans of your choice and bake at 350 for 25-45 minutes depending on your pan size.
4. While cake is baking cook the buttermilk glaze. combine all ing except vanilla in saucepan and bring to a boil, cook 4 minutes, stirring. remove from heat and add vanilla. Spread hot glaze over warm cake. Cool and frost with orange cream cheese frosting. yum

14-Carat Cake With Cream Cheese Frosting (Lower Fat Version) image

Provided by Halcyon Eve

Categories Dessert

Time 1h15m

Yield 14-18 serving(s)

Number Of Ingredients 15

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups unsweetened applesauce
4 large eggs
2 cups grated carrots (about 1 large or 2 small carrots)
1/2 cup chopped nuts (optional)
1 (8 3/4 ounce) can crushed pineapple in juice, drained
1/2 cup butter, softened
1 (8 ounce) package reduced-fat cream cheese (I use Philadelphia brand Neufchatel cheese)
1 teaspoon vanilla
1 lb powdered sugar, sifted

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).

Nutrition Facts : Calories 448.5, Fat 11.1, SaturatedFat 6.5, Cholesterol 86.9, Sodium 389.9, Carbohydrate 83.4, Fiber 1.6, Sugar 63.8, Protein 5.7

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!