14K Carrot Cake

Yve Sanchez


The first time I made this recipe, it was because my daughter Jessica called and asked if I wanted some carrots, she had just come from a the farmers market and had over 10 pounds of carrots. So I thought, hey why not carrot cake, it can't be that hard to make. So I went home and played around with my pumpkin cake recipe and decided to give it a try. I thought about what I loved most about carrot cake, the pineapples that add moistness, craisins, nuts, and cream cheese. It's been a family favorite ever since, especially with my son-in-law Al.


★★★★★ 1 vote

1 Hr
35 Min


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  • 3 c
    carrots, grated
  • 1/2 c
    light brown sugar
  • 2 large
  • 1/2 c
    pineapple, crushed & drained
  • 1/2 c
    golden raisins
  • 1/2 c
    craisins (optional)
  • 2/3 c
    walnuts, chopped
  • 3/4 c
    white sugar
  • 1/2 c
    canola oil (or vegetable oil)
  • 1 1/2 c
    all -purpose flour
  • 3/4 tsp
    baking soda
  • 1/2 tsp
  • 1 1/2 tsp
    ground vietnamese cinnamon
  • 1/2 tsp
    pumpkin pie spices
  • 1 Tbsp
    pure vanilla paste

  • 16 oz
    philadelphia brand cream cheese, softened
  • 3 c
    powdered sugar
  • 1 stick
    butter, softened

How to Make 14K Carrot Cake


  1. Grate carrots, in a medium bowl combine grated carrots with light brown sugar. Set aside for 1 hour, then stir in raisins & craisins. (I prefer to grate my carrots either by hand or in a food processor. buying the julianne carrots makes your cake lumpy and less flavorful)
  2. Preheat oven to 350 degrees. Grease and flour two 8 in cake pans. (You can easily use a bundt cake pan, muffin tin or loaf pan for this recipe)
  3. In a medium size bowl, sift together flour, salt, cinnamon, baking soda,and pumpkin pie spices.
  4. In a large mixing bowl, beat eggs until light and foamy, gradually add white sugar, oil and vanilla beat to incorporate each addition. With a spatula fold in pineapples. Add the sifted dry ingredients, stirring into the wet mixture until absorbed. Fold in the carrot mixture (carrots, brown sugar & raisins/craisins) and walnuts.
  5. Pour your batter evenly into the prepared cake pans. Bake for 35-40 minutes until cake tests done by inserting a toothpick to see if it comes out clean.
  6. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Printable Recipe Card

About 14K Carrot Cake

Course/Dish: Cakes

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