A 14 Carat Carrot Cake
Indulge in the luxurious decadence of "A 14 Carat Carrot Cake," a show-stopping dessert that elevates the classic carrot cake to new heights. This moist and flavorful cake is packed with freshly shredded carrots, sweet crushed pineapple, and an optional crunch from chopped walnuts or pecans. Infused with warm spices like cinnamon and nutmeg, every bite bursts with comforting richness. Topped with a velvety cream cheese frosting that’s perfectly sweet and tangy, this two-layer masterpiece is as beautiful as it is delicious. Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this carrot cake recipe, with its tender crumb and gourmet allure, is sure to impress guests and loved ones alike. Perfect for Easter, birthdays, or any dessert table, this carrot cake is the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup vegetable oil
- 0.5 cups plain yogurt
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups shredded carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate medium-sized bowl, whisk together the vegetable oil, yogurt, eggs, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix.
Fold in the shredded carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed throughout the batter.
Pour the batter evenly into the prepared cake pans and spread the tops with a spatula to level them out.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter with a mixer until smooth and creamy.
Gradually add the powdered sugar to the cream cheese mixture, beating at low speed to start and increasing to medium speed once incorporated. Add the vanilla extract and beat until the frosting is fluffy.
Once the cakes are completely cooled, spread a layer of frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Decorate with additional nuts or shredded carrots if desired. Slice and serve!
Nutrition Facts
Calories |
9186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.4 g | 627% | |
| Saturated Fat | 154.1 g | 770% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 5559 mg | 242% | |
| Total Carbohydrate | 1181.4 g | 430% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 951.2 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 978 mg | 75% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2801 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
