14 Karat Carrot Cake

Mary Lou Ivy


Carrot cake is a favorite of my family so about 5 yrs ago I went on a quest to find "the best" and this is the winner!! I will post a picture when I make it for Easter.


★★★★★ 2 votes

30 Min
40 Min


  • 2 c
    sifted flour
  • 2 tsp
    baking powder
  • 1 1/2 tsp
  • 2 tsp
  • 1 c
    brown sugar, firmly packed
  • 1 c
    white sugar
  • 4
  • 1 1/2 c
    canola oil any type you have will work ok
  • 2 c
    grated carrots
  • 1 8 oz
    can crushed pineapple, drained
  • 1 c
    chopped pecans
  • 1 c
    coconut or more

  • 1 c
  • 1/2 tsp
    baking soda
  • 1/2 c
  • 1/2 c
    white corn syrup
  • 1 tsp

  • 1 c
  • 8 oz
    pkg of cream cheese, soften
  • 2 lb
    sifted powdered sugar
  • 1 tsp
    each of vanilla, orange, orange rind

How to Make 14 Karat Carrot Cake


  1. Combine flour, b powder, salt & cinnamon in large bowl, set aside.
  2. In mixer, combine brown sugar, white sugar, eggs and oil. Mix well. Add the above flour mixture and mix until all is incorporated.
  3. Add the carrots, pineapple, pecans and coconut, stirring well. Use Baker's Joy on pans of your choice and bake at 350 for 25-45 minutes depending on your pan size.
  4. While cake is baking cook the buttermilk glaze. combine all ing except vanilla in saucepan and bring to a boil, cook 4 minutes, stirring. remove from heat and add vanilla. Spread hot glaze over warm cake. Cool and frost with orange cream cheese frosting. yum

Printable Recipe Card

About 14 Karat Carrot Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

Show 2 Comments & Reviews

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