A 14 Carat Carrot Cake Recipe

Ingredients for A 14 Carat Carrot Cake

How to Make A 14 Carat Carrot Cake

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or one 13x9 inch pan.
2. 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.
3. In a large bowl, beat 4 large eggs with 1 3/4 cups granulated sugar until light and fluffy. Let stand for 10 minutes.
4. Stir in 1 cup vegetable oil, 2 cups grated carrots, 1 (20 ounce) can crushed pineapple, drained, and 1 cup chopped pecans.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Divide batter evenly among prepared pans.
7. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
9. While cakes cool, prepare the frosting:
10. 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.
11. Gradually add 4 cups powdered sugar, beating until light and fluffy. Add a tablespoon or two of milk if needed to reach desired consistency.
12. Once cakes are completely cool, frost generously.