Fourteen K Carrot Cake Recipe -
Fourteen K Carrot Cake Recipe

Fourteen K Carrot Cake

Recipe by  

"A carrot cake using two jars of junior baby food carrots."

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Ingredients Edit and Save

Original recipe makes 1 -9x13 inch cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
  2. Mix together the flour, baking powder, baking soda, salt, ground cinnamon. Stir in the white sugar. Add the oil and the eggs and mix well. Stir in the carrots, pineapple, chopped nuts, and the coconut. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2005

This recipe is unbelievable. I had been looking for a good carrot cake recipe- but instead found one that is superb! My very picky husband and I ate 3/4 of the cake ourselves in 2 days! The other 1/4 went to some former co-workers that have been begging me for the recipe ever since. The title says it all- this carrot cake recipe is golden!

Most Helpful Critical Review
Jan 21, 2003

Taste is a subjective thing but I'm going to add my two cents on this cake regardless. IMHO this cake has absolutely NO carrot flavor. It's a beautiful and moist cake but if that's is all I wanted there are other cakes I could have made. If you really want a carrot cake wait until you have the time and the energy to grate those carrots. Otherwise wait.....this shortcut isn't worth it.

Jul 09, 2003

I tried 7 differant carrot cake recipes to find the perfect one for a wedding. Everyone agreed, this was GREAT! The baby food is much easier than grating all those carrots(and better flavor).

Jul 21, 2007

Ok, I read the reveiws before making this and found I agree with ONLY ONE! I'd like to know how other people got a wonderful carrot cake out of this, good cake yes, but it didn't taste like carrots at all! I'll be grating my carrots from now on, the shortcut this one takes makes you lose too much flavour!

Aug 23, 2008

This was the tastiest, moistest yummy carrot cake ever!!! I had all the ingredients on hand except the coconut so I substituted grated carrots for the coconut. I will use this recipe from now on. I was unsure of what kind of icing to use so I prepared my ole trusty icing recipe. A block of cream cheese, half a stick of butter and a lb of powdered sugar. I baked the cake in a 9X13 pan and topped with the icing while the cake was still hot. Very delicious!

Sep 16, 2010

I have been making this cake for years, and everyone seems to love it. If you don't want to use the babyfood (yes, it can be expensive). Use two 14.5 oz cans of cooked carrots, drain and mash them. You get a little more texture and a little more carrot flavor.

Dec 14, 2007

I have made this cake for years and lost the recipe, thank goodness someone had it! I also heated up some butter with karo and poured it on top after poking some holes in it. It was so moist, no need for icing. Try it!

Mar 15, 2010

This is the best cake ever. I made it last week for a family gathering. Used sweet potatoe baby food instead with the pineapple. People were literally eating the crumbs off the plate. Next time going to try squash baby food. A diffent keeper.


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  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 285 mg
  • 11%

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

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