Fourteen Carat Cake

Fourteen Carat Cake

Made  times

"This carrot cake is worth its weight in gold! It always gets compliments!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 40 m servings 862 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 862 kcal
  • 43%
  • Fat:
  • 51.2 g
  • 79%
  • Carbs:
  • 96.6g
  • 31%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  • 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!


  1. 58 Ratings

Most helpful positive review

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...

Most helpful critical review

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 car...

Most helpful
Most positive
Least positive

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...

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...

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!

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 rem...

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 co...

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 mon...

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

I made this for my daughters birthday and this carrot cake is Absolutely Delicious... I added 1½ cups walnuts because of person preference. Mmmm... Yummmy!!!

I made this for my mothers 60th birthday. First time making carrot cake, everyone loved it. I did add a little nutmeg. I then used white chocolate cream cheese icing from another recipe.

Other stories that may interest you