A 14-Carat Carrot Cake

Total Time
55mins
Prep
10 mins
Cook
45 mins

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.

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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.
Most Helpful

5 5

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.

5 5

DESERVES 10 STARS! I have made this twice now and it is absolutely delicious and moist! I found that you can cut the recipe in half to make 1 bundt cake/1 loaf pan/12 cupcakes. To make this recipe healthier, I switched the cream cheese frosting (I love it too!) to a maple syrup glaze. I heated up 2 TBL maple syrup with 1 TBL unsalted butter in a saucepan and drizzled it over the cake. Then I mixed 1 TBL of sugar and 1/4 tsp cinnamon and topped the cake! Still VERY delicious with a lot less saturated fat!

I won't rate this because I changed the recipe slightly, but it turned out great. I had a jar of baby food carrots that I substituted for an equal amount of the oil. I'm not sure if it made any difference but the cake was EXTREMELY moist and not greasy or heavy at all!