Fourteen Carat Cake Recipe - Allrecipes.com
Fourteen Carat Cake Recipe
  • READY IN ABOUT hrs

Fourteen Carat Cake

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

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Ingredients Edit and Save

Original recipe makes 1 9-inch layer cake Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    2 hrs 40 mins

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. Stir in the carrots, pineapple, walnuts, and coconut. Divide the batter evenly between the prepared pans.
  3. 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.
  4. 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.
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Footnotes

  • Cook's Note:
  • For an extra touch, sometimes I add a little lemon juice to the frosting, about 1 teaspoon or to taste. I have been told that this tastes like cheesecake on top of the carrot cake--the best of both worlds!
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2007

I love this recipe! I made it for a cake raffle at work and after the person who won it shared it, all you could hear was moans of pleasure coming from the kitchen! One person said they always order carrot cake in restaurants and this was by far superior. I added 1 tsp of vanilla to the batter and made it into a four layer cake (two 9" pans and then cut each cake into two) with cream cheese icing between each layer (double a regular c.c. icing recipe). Thank you SO much for sharing this recipe. I've made it three times in the last two weeks(twice as a layer cake and once as cupcakes) and will be making it for many years to come!

 
Most Helpful Critical Review
Oct 13, 2008

I am a very experienced baker. I was not pleased with the outcome of this recipe. I was making side cakes for a wedding and this cake did not rise well. Tried it twice. If you want a perfect carrot cake use the Cake Doctor's recipe. It came out very high and even and everyone at the wedding raved about it..

 
Feb 09, 2004

Pure goodness! I reduced the oil to just over one cup and added a little pineapple juice instead. The cake is so moist! I've made several carrot cakes before and this is my favorite. I recommend the 'allspice cream cheese frosting' available on this site to top this cake.

 
Oct 12, 2003

oh yes, this is absolutely delicious. My only change was to reduce the amount of coconut to 1/2 cup. This is now the only carrot cake I shall make. Thanks for sharing with us!

 
Apr 03, 2008

Very good. I made a few changes to make this cake a little healthier. I used white whole wheat flour, only about 1 cup of turbinado sugar and 1 cup of applesauce intsead of oil and for the remainder of oil I used butter. I left out the coconut because I don't like it. It was delicious with cream cheese frosting.

 
Feb 09, 2008

I like carrot cakes to begin with , and when I baked this one , I could not believe it. Thanks it is a great recipe. I agree with some of the reviewers . The carrot should be 11/2 cup and the coconut should be 1/2 cup. I also increased the cinnamon to 3tsp. My friends and we love this . I told all my sisters about it.

 
Oct 10, 2007

This is an exceptional cake! Its just a shame the CARAT cake is not spelled as CARROT, as people looking for a good recipe may miss out when searching. People keep telling me they'd pay good money for this in the best restaurants!

 
Oct 12, 2003

Very easy and delicious. My first time making a cake that did not come from a box.

 

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Nutrition

  • Calories
  • 862 kcal
  • 43%
  • Carbohydrates
  • 96.6 g
  • 31%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 51.2 g
  • 79%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 701 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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