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14-Carat Carrot Cake

14-Carat Carrot Cake

One of the best Carrot Cake Recipes I've ever tried!

Course Dessert
Cuisine American
Keyword 14-Carat Carrot Cake
Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 425 kcal

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups oil
  • 2 cups grated raw carrots
  • 1 8 ounce can crushed pineapple in juice, drained
  • 1/2 cup chopped nuts walnuts or pecans

Vanilla Cream Cheese Frosting

  • 1/2 cup butter or margarine
  • 1 8-ounce package cream cheese softened
  • 1 teaspoon vanilla
  • 1 lb confectioners' sugar sifted

Instructions

  1. Preheat oven to 350°F.

  2. Sift together the flour, baking powder, soda, salt, and cinnamon.

  3. In mixing bowl, beat the eggs and add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in the oil, carrots, drained pineapple, and nuts. Stir in the dry ingredients and beat until well blended--3 minutes or so with a blender.

  4. Turn into 3 greased and floured 9-inch round cake pans or one 13-x-9 inch pan.

  5. Bake at 350°F for 35 to 40 minutes or until the cake springs back when lightly touched.

  6. Cool in the pans about 10 minutes, then turn onto wire racks to cool completely before frosting.

  7. Frosting: Combine the butter, cream cheese, and vanilla in a large bowl and beat until well blended. Add the powdered sugar gradually, beating vigorously.

  8. If frosting is too thick, thin with a few drops of milk to spreading consistency.