14 Karat Cake
Indulge in the decadence of a 14 Karat Cake, a crowd-pleasing dessert brimming with warmth, texture, and a hint of nostalgia. This moist, spiced carrot cake elevates tradition with a medley of flavors, thanks to freshly grated carrots, juicy crushed pineapple, sweet shredded coconut, and the crunch of optional walnuts or pecans. Topped with a luscious homemade cream cheese frosting, this two-layer beauty is perfect for celebrations, holidays, or simply satisfying a sweet tooth. With minimal prep time and easy-to-follow instructions, this show-stopping cake will captivate your taste buds and leave your guests asking for seconds.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 0.5 cup shredded coconut
- 0.5 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or heavy cream (optional, for frosting consistency)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans (or a 9x13-inch pan for a single-layer option).
In a large mixing bowl, sift together the flour, sugar, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using) until evenly distributed.
Pour the batter evenly into the prepared pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in their pans for 10 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the vanilla extract and add milk or heavy cream if needed to achieve your desired frosting consistency.
Once the cakes are fully cooled, spread an even layer of frosting over one cake layer, then top with the second layer and frost the top and sides.
Garnish with additional nuts or shredded coconut, if desired. Slice and serve!
Nutrition Facts
Calories |
8420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 417.8 g | 536% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 4868 mg | 212% | |
| Total Carbohydrate | 1158.3 g | 421% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 928.9 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 612 mg | 47% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2059 mg | 44% | |
*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.
