Best 7 14 Karat Carrot Cake Recipes
Get ready to tantalize your taste buds with a culinary masterpiece: the "14 Karat Carrot Cake"! This exquisite dessert is a symphony of flavors, textures, and colors that will leave you craving for more. Its name "14 Karat" is a testament to its richness and luxuriousness, much like a precious jewel. Embark on a delightful journey as we explore the best recipes for this delectable treat, unveiling the secrets to creating a moist and tender cake, complemented by a luscious cream cheese frosting that strikes the perfect balance between tanginess and sweetness. Let's dive into the world of "14 Karat Carrot Cake" and discover the ultimate recipe that will turn any occasion into a celebration.
Let's cook with our recipes!
14-KARAT CAKE
"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
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
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
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.
JESSE'S KARAT CAKE
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, sift together flour, sugar, baking soda, and cinnamon. In another mixing bowl combine milk, oil and eggs. Add dry ingredients to wet ingredients and beat in low speed until absorbed. Fold in carrots and pecans.
- Pour the batter evenly into a greased 9 by 13 by 2-inch pan lined with parchment paper. Bake in 350 degree F. oven for 40 to 45 minutes or until a toothpick comes out clean. Let cool completely in the pan. Remove cooled cake from pan and remove paper from the cake and cover cake with Frosting.
- Combine softened cream cheese, softened butter, and vanilla extract, and beat until smooth. Add confectioners' sugar and beat until light and fluffy. Fold in coconut flakes and chopped pecans.
14 CARROT CAKE
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
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
14-KARAT CAKE
'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 Allrecipes Member
Time 45m
Yield 18
Number Of Ingredients 20
Steps:
- In a mixing 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 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a mixing 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 295.4 calories, Carbohydrate 52.3 g, Cholesterol 27.7 mg, Fat 8.6 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 2.3 g, Sodium 277.2 mg, Sugar 38.9 g
14 K CARROT CAKE
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 CAKE
'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 Allrecipes Member
Time 45m
Yield 18
Number Of Ingredients 20
Steps:
- In a mixing 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 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a mixing 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 295.4 calories, Carbohydrate 52.3 g, Cholesterol 27.7 mg, Fat 8.6 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 2.3 g, Sodium 277.2 mg, Sugar 38.9 g
Tips:
- Mise en Place: Before you start baking, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and avoid any scrambling during the baking process.
- Use Room Temperature Ingredients: Whenever possible, use room temperature ingredients. This will help them incorporate more easily into the batter and result in a smoother, more even bake.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the Cake at the Right Temperature: The temperature of your oven can greatly affect the outcome of your cake. Make sure to preheat your oven to the correct temperature before baking.
- Don't Open the Oven Door: Opening the oven door during baking can cause the cake to fall. Resist the urge to peek until the cake is almost done.
- Use a Toothpick to Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out with batter or crumbs attached, the cake needs to bake longer.
- Let the Cake Cool Completely: Before frosting or serving the cake, let it cool completely. This will help prevent the frosting from melting and the cake from falling apart.
Conclusion:
With its moist texture, delicious flavor, and beautiful presentation, this 14 Karat Carrot Cake is sure to impress your family and friends. Follow the tips above to ensure that your cake turns out perfectly. And don't forget to enjoy a slice (or two) of this delectable carrot cake!
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