Best Fourteen Carat Cake Recipes

FOURTEEN CARAT CAKE

Fourteen Carat Cake image

This carrot cake is worth its weight in gold! It always gets compliments!

Provided by Stacy

Categories Desserts Cakes Spice Cake Recipes

Time 2h40m

Yield 12

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
2 teaspoons ground cinnamon
2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 cups finely grated carrots
1 (8 ounce) can crushed pineapple, drained
½ cup chopped walnuts
1 cup flaked coconut
4 tablespoons butter, room temperature
2 (8 ounce) packages cream cheese, room temperature
1 teaspoon vanilla extract
1 (16 ounce) package confectioners' sugar, sifted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
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.
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.
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.

Nutrition Facts : Calories 862.3 calories, Carbohydrate 96.6 g, Cholesterol 113.2 mg, Fat 51.2 g, Fiber 2.4 g, Protein 8.3 g, SaturatedFat 16.7 g, Sodium 701 mg, Sugar 76.1 g

FOURTEEN CARAT CARROT CAKE

FOURTEEN CARAT CARROT CAKE image

Categories Cake Dessert Bake Carrot Raw Potluck

Yield 10

Number Of Ingredients 17

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)

Steps:

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