24 Karat Cake
Indulge in the ultimate dessert luxury with the 24 Karat Cake, a moist and decadent masterpiece perfect for special occasions. Packed with textures and flavors, this gourmet carrot cake combines freshly grated carrots, crushed pineapple, and crunchy walnuts or pecans for a rich, wholesome bite. Warm spices like cinnamon and nutmeg add a cozy depth, while a velvety cream cheese frosting takes decadence to the next level. Topped with optional edible gold leaf, this show-stopping confection truly lives up to its name, making it the ideal centerpiece for celebrations. With simple prep and an exquisite finish, the 24 Karat Cake will dazzle both your eyes and your taste buds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 cup Vegetable oil
- 4 large Eggs
- 2 teaspoons Pure vanilla extract
- 3 cups Grated carrots
- 1 cup Crushed pineapple (drained)
- 1 cup Chopped walnuts or pecans
- 8 ounces Cream cheese
- 0.5 cups Unsalted butter (softened)
- 4 cups Powdered sugar
- 2 tablespoons Milk
- 1 sheet Edible gold leaf (optional for decoration)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine the vegetable oil, eggs, and vanilla extract. Whisk until fully blended.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing.
Fold in the grated carrots, crushed pineapple, and chopped walnuts or pecans until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and softened butter together until light and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the milk and beat until the frosting is smooth and spreadable.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
If desired, decorate the cake with edible gold leaf for a stunning and luxurious finish.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice, serve, and enjoy your 24 Karat Cake!
Nutrition Facts
Calories |
9092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.8 g | 623% | |
| Saturated Fat | 151.5 g | 758% | |
| Polyunsaturated Fat | 137.8 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 4630 mg | 201% | |
| Total Carbohydrate | 1162.9 g | 423% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 928.5 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 711 mg | 55% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2460 mg | 52% | |
*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.
