Fourteen K 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.

A 14-CARAT CARROT CAKE

A 14-Carat Carrot Cake image

No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.

Provided by SharleneW

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

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

Steps:

Preheat oven to 350°F.
Sift together flour, baking powder, soda, salt and cinnamon.
In mixing bowl, beat eggs and add sugar.
Let stand until sugar dissolves, about 10 minutes.
Stir in oil, carrots, drained pineapple and nuts.
Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
Add powdered sugar gradually, beating vigorously.
If frosting is too thick, thin with a few drops of milk to spreading consistency.

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 CARROT CAKE

14 Carrot Cake image

Nutty Carrot Cake, a favorite of nuclear and civil engineers from Bechtel Power Corp., the makers of Hoover Dam. Serves 16 or 8 that are hungry.

Provided by Kathy2 in Salt Lake

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups oil
4 eggs
2 cups carrots
1 (8 1/2 ounce) can pineapple
1/4 cup walnuts
1 -3 ounce cream cheese
1 1/4 cups powdered sugar
1/2 cup margarine
1/8 cup pineapple
1/4 cup walnuts

Steps:

Drain a can of crushed pineapple and chop walnuts, setting aside 1/8 C of pineapple for frosting. Grate carrots to two Cups. Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, leaving 1/8 C for frosting and 1/4 C walnuts. Pour into greased and floured 9 x 13 pan. Bake at 350 degree F 35 minutes to one hour or until top springs back when touched lightly. Let cool.
Mix cream cheese, sugar and margarine until fluffy. Add left over pineapple and walnuts and mix well. Apply to cooled cake. Consume. Yum!

Nutrition Facts : Calories 484.7, Fat 30.6, SaturatedFat 4.7, Cholesterol 54.8, Sodium 408.1, Carbohydrate 50.8, Fiber 1.4, Sugar 36.6, Protein 4.2

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