14K Carrot Cake with Cream Cheese Frosting

14k Carrot Cake With Cream Cheese Frosting

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Macy Silveria


I love using the (3) 8" cake pans. A three layered cake makes everyone more excited! I have had this recipe since High School, some 40 some years ago.
It's still my favorite Carrot Cake of all times. Once you eat this recipe you will never eat store bought again! Enjoy!


☆☆☆☆☆ 0 votes

10-12 people
25 Min
50 Min


  • 2 c
    cake or all purpose flour
  • 2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
  • 2 tsp
  • 2 c
  • 1 1/2 c
  • 4
  • 2 c
    raw grated carrots
  • 1 can(s)
    20 oz. drained crushed pineapple
  • 1/2 c
    chopped walnuts
  • 1 c
  • 1/2 c
  • 8 oz
    cream cheese
  • 1 lb
    powdered sugar
  • 1 tsp
  • 1 c
    chopped walnuts

How to Make 14K Carrot Cake with Cream Cheese Frosting


  1. First make the cake...
    Stir together flour, baking powder, baking soda, salt & cinnamon.
  2. Add sugar, oil and eggs and mix well.
  3. Stir in carrots, pineapple, nuts and raisins.
  4. Turn into a greased and floured 13X9" pan or (3) 8" round cake pans or (2) 9" round cake pans.
    Bake at 350 Degrees about 50 - 60 minutes or until done.
  5. When baked take cakes out of oven and cool for 10 minutes.
    Turn out of pans and let cool thoroughly.
  6. Now the frosting...
    Blend Butter, Cream Cheese, Powder Sugar, Vanilla and Chopped Walnuts till thoroughly mixed through.
  7. When cakes are cooled, put on cake plate and frost!

Printable Recipe Card

About 14K Carrot Cake with Cream Cheese Frosting

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

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