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Fourteen Carat Cake

SUBMITTED BY: Stacy  PHOTO BY: kbphoto 

"This carrot cake is worth its weight in gold! It always gets complements!"
Fourteen Carat Cake Recipe
RECIPE RATING:
This recipe has been rated 50 times with an average star rating of 4.7
Read Reviews (43)
PREP TIME  30 Min
COOK TIME  40 Min
READY IN  1 Hr 10 Min
Original recipe yield 3 - 9 inch layers

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 cups white sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 1 cup grated carrots
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • 1 cup flaked coconut

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).Grease and flour three 9 inch pans.
  2. 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. finally, stir in the carrots, pineapple, walnuts and coconut. divide the batter evenly between the prepared pans.
  3. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. cool in pans for 10 minutes before inverting onto a wire rack to cool completely. When cool, frost with your favorite cream cheese icing.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on oct. 30, 2007 by PONTIACGIRL71 
I love this recipe! I made it for a cake raffle at work and after the person who won it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on feb. 9, 2004 by NEVUS 
Pure goodness! I reduced the oil to just over one cup and added a little pineapple juice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed on oct. 12, 2003 by SUZANNEFRANCES 
oh yes, this is absolutely delicious. My only change was to reduce the amount of coconut to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed on apr. 3, 2008 by MGBJERRY 
Very good. I made a few changes to make this cake a little healthier. I used white whole... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on feb. 9, 2008 by S.Sha 
I like carrot cakes to begin with , and when I baked this one , I could not believe it. Thanks... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on oct. 10, 2007 by Hazel Taylor 
This is an exceptional cake! Its just a shame the CARAT cake is not spelled as CARROT, as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on oct. 12, 2003 by ASNEED 
Very easy and delicious. My first time making a cake that did not come from a box. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on dec. 8, 2007 by Spoiled Army Wife 
I made this for my daughters birthday and this carrot cake is Absolutely Delicious... I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on mar. 8, 2007 by kbphoto 
I made this for my mothers 60th birthday. First time making carrot cake, everyone loved it. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on oct. 12, 2003 by EL_AN_ST 
this was the best carrot cake i have ever made and eaten in my life!! MORE

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Nutritional Information
Fourteen Carat Cake

Servings Per Recipe: 14

Amount Per Serving

Calories: 471

  • Total Fat: 29.7g
  • Cholesterol: 61mg
  • Sodium: 472mg
  • Total Carbs: 48.5g
  •     Dietary Fiber: 1.7g
  • Protein: 4.7g

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