Fourteen Carat Cake Recipe

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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!

—PONTIACGIRL71

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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..

—judymo1951

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56 Ratings

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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.

—NEVUS

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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!

—SUZANNEFRANCES

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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.

—MGBJERRY

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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.

—S.Sha

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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!

—Hazel Taylor

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Oct 12, 2003

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

—ASNEED

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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.

Nutritional Information

Fourteen Carat Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 862
Calories from Fat: 461

% Daily Value *
Total Fat 51.2g 79 %
Saturated Fat 16.7g 83 %
Cholesterol 122mg 41 %
Sodium 701mg 28 %
Potassium 219mg 6 %
Total Carbohydrates 96.6g 31 %
Dietary Fiber 2.4g 9 %
Protein 8.3g 17 %
** Sugars 76.1g
Vitamin A 75 %
Vitamin C 5 %
Calcium 15 %
Iron 22 %
** Thiamin 22 %
Niacin 21 %
Vitamin B6 7 %
Magnesium 9 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.