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14-Karat Cake
SUBMITTED BY:
Ellen Schuh
"'When I served this carrot cake to my family last Easter, everyone loved it...and they couldn't tell I had lightened it up!' relates Ellen Schuh of Sherwood, Wisconsin."
RECIPE RATING:
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(9)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 1/3 cups sugar
2 eggs
2 egg whites
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups shredded carrots
1/2 cup golden raisins
6 ounces reduced-fat cream cheese
1 tablespoon butter or stick margarine, softened
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
1/4 cup chopped walnuts
3 tablespoons flaked coconut, toasted
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DIRECTIONS
In a mixing bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.
FOOTNOTE
Nutritional Analysis: One piece equals 286 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 304 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.
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REVIEWS
Reviewed on Dec. 16, 2006 by roughgem
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roughgem
Dec. 16, 2006
I made cupcakes using this recipe and they were delicious. You could probably put walnuts in the cake in lieu of or in addition to the walnuts on the frosting, but as is, this recipe is fabulous.
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14 users found this review helpful
I made cupcakes using this recipe and they were delicious. You could probably put walnuts in...
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Reviewed on Jun. 20, 2007 by
ADMiller
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ADMiller
Jun. 20, 2007
I only had a bite of this cake but it was sure tasty and disappeared, literally, within minutes of serving it at a family gathering. Yum, yum!
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3 users found this review helpful
I only had a bite of this cake but it was sure tasty and disappeared, literally, within...
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Reviewed on Apr. 20, 2007 by
Carrie
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Carrie
Apr. 20, 2007
The best carrot cake ever!! Everyone agreed!!
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3 users found this review helpful
The best carrot cake ever!! Everyone agreed!!
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Reviewed on Feb. 11, 2008 by
SaraJ
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SaraJ
Feb. 11, 2008
This was delish!!! I didn't have allspice or cloves, but the cinammon was all it needed. I no longer feel guilty indulging in my favorite dessert. I only used 2 cups of powder sugar for the frosting, and also added 2 tsp. of milk to help it spread. Thanks Ellen!
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1 user found this review helpful
This was delish!!! I didn't have allspice or cloves, but the cinammon was all it needed. I no...
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Reviewed on Jul. 12, 2008 by
WEBGIRL302
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WEBGIRL302
Jul. 12, 2008
I made this for Easter and it was DELICIOUS! Everyone liked it. Great dessert!
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0 users found this review helpful
I made this for Easter and it was DELICIOUS! Everyone liked it. Great dessert!
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Reviewed on Jul. 7, 2008 by
Jstro
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Jstro
Jul. 7, 2008
A fantastic recipe! Simply delicious!
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0 users found this review helpful
A fantastic recipe! Simply delicious!
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Reviewed on Feb. 3, 2008 by Kathy W.
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Kathy W.
Feb. 3, 2008
I made this on Jan 20th for my stepdad's birthday. Everyone liked it, and said it was good. I thought the texture seemed a little rubbery, and I'm not sure if it is because of whole wheat flour, since that was a first time I ever used it in baking. Otherwise, I thought the flavor was good and tasted just like carrot cake should be.
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0 users found this review helpful
I made this on Jan 20th for my stepdad's birthday. Everyone liked it, and said it was good. I...
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Reviewed on Jan. 6, 2008 by
Kovacs96
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Kovacs96
Jan. 6, 2008
Absolutely wonderful flavor. I love carrot cake but this one was moist, light and was packed with flavor. Don't skip on the toasted coconut or the sprinkle of walnuts on top. They most definately add to the awesome flavors of this recipe. Thank you for sharing.
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0 users found this review helpful
Absolutely wonderful flavor. I love carrot cake but this one was moist, light and was packed...
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Reviewed on Aug. 17, 2007 by Dave
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Dave
Aug. 17, 2007
This cake was excellent. Very moist and turned out perfect. I followed the recipe exactly.
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0 users found this review helpful
This cake was excellent. Very moist and turned out perfect. I followed the recipe exactly.
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