14 Carrot Cake
Dive into the rich, moist decadence of the '14 Carrot Cake,' a showstopping dessert that delivers layers of flavor with every bite! This twist on the classic carrot cake takes it to the next level with the addition of crushed pineapple for tangy sweetness, unsweetened applesauce for added moistness, and a balanced spice blend of cinnamon, nutmeg, and ginger. Folded with three full cups of grated carrots, crunchy walnuts or pecans, and optional raisins for extra texture, this cake is a celebration of wholesome ingredients. Topped with luscious cream cheese frosting that’s perfectly creamy and slightly tangy, this two-layer cake is an irresistible treat for any special occasion or holiday gathering. With simple steps and a prep time of just 30 minutes, this recipe promises a restaurant-quality dessert that will have everyone asking for seconds! Perfect for carrot cake enthusiasts and a dream to serve at celebrations, this '14 Carrot Cake' is as golden as it sounds.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cup vegetable oil
- 0.5 cups unsweetened applesauce
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.75 cups crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- 0.5 cups raisins (optional)
- 8 ounces cream cheese (softened)
- 0.5 cups unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, combine the vegetable oil, applesauce, eggs, and vanilla extract. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, chopped nuts, and raisins (if using). Ensure everything is evenly distributed.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Stir in the teaspoon of vanilla extract.
Once the cakes are completely cool, spread an even layer of frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.
Decorate with additional chopped nuts or a sprinkle of cinnamon, if desired. Slice and serve!
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 388 mg | 17% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 84.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 285 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
