Fourteen Carat Carrot Cake Recipes

14-KARAT CAKE

14-Karat Cake image

"When I served this carrot cake to my family last Easter, everyone loved it...and they couldn't tell I had lightened it up!" relates Ellen Schuh of Sherwood, Wisconsin.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 18 servings.

Number Of Ingredients 20

Ingredients

1-1/3 cups sugar
2 eggs
2 egg whites
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups shredded carrots
1/2 cup golden raisins
6 ounces reduced-fat cream cheese
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
1/4 cup chopped walnuts
3 tablespoons sweetened shredded coconut, toasted

Steps:

In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.

Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 304mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.

MOM'S AMAZING "24 KARAT" CARROT CAKE

Mom's Amazing

This cake has recevied the highest bid for 15 years at my Mother's church bake sale - it's amazing and impressive but best of all it is soooo easy. Best to make it with fresh spices to really get the full flavor. Enjoy!

Provided by srsmithtx

Categories Dessert

Time 55m

Yield 1 3 layer cake

Number Of Ingredients 17

Ingredients

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 cups carrots, grated
8 ounces crushed pineapple, lightly drained
1 cup pecans, chopped
4 eggs
2 cups sugar
1 1/2 cups oil
8 ounces cream cheese
1 teaspoon vanilla
3/8 cup margarine, melted
4 cups powdered sugar (or more depending on consistency)

Steps:

Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
Grease and flour 3 9" pans.
Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
Cool 10 minute Turn out on racks to cool.
Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

14 K CARROT CAKE

14 K CARROT CAKE image

Categories Cake Vegetable Dessert Bake

Number Of Ingredients 17

Ingredients

Cake:
2 Cups sugar
1 1/4 c oil
4 eggs
2 c flour
2 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp baking soda
2 tsp salt
1-13oz can crushed pineapple
1/2 c chopped nuts
2 c grated carrots
Frosting:
1 lb powdered sugar
1 stick butter
8 oz cream cheese
1 tsp vanilla

Steps:

Preheat oven to 350. Combine sugar and oil; add eggs and mix thoroughly Combine with dry ingredients..(it's not necessary to sift flour and so on.) Add pineapple, nuts and carrots. Bake @ 350 for 35-40 minutes in 3 8 inch round pans or 1 hour in 13*9 pan. After cake has cooled completely, cream together cream cheese, butter and vanilla then gradually add the powdered sugar. Frost cake and enjoy!

14 KARAT CARROT CAKE

14 Karat Carrot Cake image

Carrot cake is a favorite of my family so about 5 yrs ago I went on a quest to find "the best" and this is the winner!! I will post a picture when I make it for Easter.

Provided by Mary Lou Ivy

Categories Cakes

Time 1h10m

Number Of Ingredients 23

Ingredients

2 c sifted flour
2 tsp baking powder
1 1/2 tsp salt
2 tsp cinnamon
1 c brown sugar, firmly packed
1 c white sugar
4 eggs
1 1/2 c canola oil any type you have will work ok
2 c grated carrots
1 8 oz can crushed pineapple, drained
1 c chopped pecans
1 c coconut or more
BUTTERMILK GLAZE
1 c sugar
1/2 tsp baking soda
1/2 c buttermilk
1/2 c white corn syrup
1 tsp vanilla
ORANGE CREAM CHEESE FROSTING
1 c butter
8 oz pkg of cream cheese, soften
2 lb sifted powdered sugar
1 tsp each of vanilla, orange, orange rind

Steps:

1. Combine flour, b powder, salt & cinnamon in large bowl, set aside.
2. In mixer, combine brown sugar, white sugar, eggs and oil. Mix well. Add the above flour mixture and mix until all is incorporated.
3. Add the carrots, pineapple, pecans and coconut, stirring well. Use Baker's Joy on pans of your choice and bake at 350 for 25-45 minutes depending on your pan size.
4. While cake is baking cook the buttermilk glaze. combine all ing except vanilla in saucepan and bring to a boil, cook 4 minutes, stirring. remove from heat and add vanilla. Spread hot glaze over warm cake. Cool and frost with orange cream cheese frosting. yum

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