Carrot Cake Recipe

14-Karat Carrot Cake Recipe

This is a flexible and delicious carrot cake that gets its name from its 14 ingredients. I have tried variations in which I exclude an ingredient or two, and it always turns out great!

Cake Ingredients:

2 cups flour
1 cup sugar
1 cup brown sugar
2 t. ground cinnamon
2 t. baking soda
1/2 t. salt
3 eggs
1 1/4 cup oil
2 cups carrots, finely shredded
1 t. vanilla extract
1 cup crushed pineapple, drained
1 cup flaked coconut
1 cup raisins
1 cup walnuts, chopped

Frosting Ingredients:

1 pkg. (8 0z) cream cheese, softened
1/2 c. butter, softened
2 t. vanilla
1 1lb. (4 cups) powdered sugar
1 T. milk (if needed)
Note: I usually make 1.5x the frosting for a stacked cake.

Directions:

1. In a large bowl, mix together flour, sugar, cinnamon, baking soda, and salt.

2. Add eggs, oil, carrots, and vanilla. Beat until combined.

3. Stir in pineapple, coconut, raisins, and nuts (if you don’t like so much “crunch” the cake still tastes great if you drop any of these ingredients).

4. Pour into greased AND floured 9″ rounds and bake at 350 degrees for 30-40 minutes. You can also bake in a 9×13″ pan for 45-55 min. Make sure a toothpick inserted in the center comes out clean. Cool the cake(s) before frosting.

5. For frosting, beat together cream cheese and butter. Add sugar and vanilla and beat until smooth. Add milk (if needed) to obtain proper consistency. Frost cooled cake.

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