14 CARAT CAKE
 
Prep time
Cook time
Total time
 
This wonderful carrot cake is out-of-this-world delicious! It isn't called 14 Carat Cake for nothing! Nutritious carrots, crushed pineapple and diced walnuts make this cake moist and delectable.
Author:
Serves: 12
Ingredients
  • For The Cake
  • 2 Cups All Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1-1/2 Teaspoons Baking Soda
  • 2 Teaspoons Ground Cinnamon
  • 1 Teaspoon Salt
  • 1-1/2 Cups Vegetable Oil
  • 1-3/4 Cups Granulated Sugar
  • 4 Eggs, Beaten
  • 1 Teaspoon Vanilla Extract
  • 1-20 Ounce Can Crushed Pineapple, Thoroughly Drained
  • 2 Cups of Peeled & Grated Carrots
  • ¾ Cup Chopped Walnuts
  • For The Cream Cheese Frosting
  • ½ Cup of Butter, Cubed, Room Temperature
  • 8 Ounces Cream Cheese, Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 1 Lb. Powdered Sugar, Sifted (about 4-1/2 Cups)
  • ⅓ Cup Diced Walnuts For Decoration, Optional
Instructions
  1. Preheat oven to 350ยบ F and prepare two 9" layer cake pans with parchment paper and cooking spray.
  2. Add the flour, baking powder, baking soda, cinnamon and salt to a medium sized mixing bowl and whisk to combine. Set aside.
  3. Add to the bowl of your standing mixer the vegetable oil, granulated sugar, eggs and vanilla.
  4. Mix on low to combine.
  5. Returning to the dry ingredients, add them to the wet ingredients and mix on medium until the batter is smooth. Do not over mix.
  6. Add the drained crushed pineapple, grated carrots and chopped walnuts to the batter.
  7. Mix on medium to combine.
  8. Pour equal amounts of batter into two prepared 9" cake pans.
  9. Place the pans in the center of preheated oven and bake for 35 to 40 minutes until a cake tester inserted into the middle of cake comes out clean.
  10. Transfer each layer onto a cooling rack. Remove the parchment paper and allow the cakes to cool completely before frosting.
  11. For The Cream Cheese Frosting
  12. Add the softened butter, cream cheese and vanilla to the bowl of a standing mixer that has been fitted with the whip attachment.
  13. Beat on high until smooth and creamy.
  14. Add the sifted powdered sugar.
  15. Turn the mixer on low and beat to combine. Once the powdered sugar has been incorporated increase the mixer speed to high and beat the frosting until it is very smooth.
  16. Add a teaspoon or two of milk to thin if necessary to achieve desired consistency.
  17. Cover the frosting with plastic wrap and store in the refrigerator until ready to frost cooled cake.
  18. Decorate the frosted cake with optional ⅓ cup chopped walnuts if desired.
  19. ENJOY!
Notes
Store this cake in the refrigerator. It can be enjoyed for several days and just keeps getting more moist with each day.
Recipe by After Orange County at http://afterorangecounty.com/2015/01/26/14-carat-cake/