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How to Make A 14 Carat Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or one 13x9 inch pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- In a large bowl, beat 4 large eggs with 1 3/4 cups granulated sugar until light and fluffy. Let stand for 10 minutes.
- Stir in 1 cup vegetable oil, 2 cups grated carrots, 1 (20 ounce) can crushed pineapple, drained, and 1 cup chopped pecans.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly among prepared pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the frosting:
- In a large bowl, beat together 1 cup (2 sticks) unsalted butter, softened, 8 ounces cream cheese, softened, and 1 teaspoon vanilla extract until smooth and creamy.
- Gradually add 4 cups powdered sugar, beating until light and fluffy. Add a tablespoon or two of milk if needed to reach desired consistency.
- Once cakes are completely cool, frost generously.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
300g
Fat
65g
Carbs
31g
