A 14-Carat Carrot Cake

READY IN: 55mins
Recipe by SharleneW

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.

Top Review by Chef shapeweaver

when i first joined back in 2002 i was looking for a great carrot cake,and this is the one that caught my eye. i made it again today and it tastes just as wonderful as it did then.when i made it this time,instead of finely grating all of the carrots i rough grated some for a different type of texture. if you want an excellent carrot cake,look no further you found it. if i could give it more than 5 '*s .thank you so much for posting.

Ingredients Nutrition

Directions

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

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