14 Karat CakeApril 04, 2017, by Sarah
Hello Friends! It's Sarah from Foxy's Domestic Side here, sharing Mr. and my dad's favorite cake. Mr. is not a cake person, but this one he can eat the whole thing, probably in one sitting if it wasn't socially unacceptable. Anyway, from the title of the post, it's Carrot Cake, get it Karat (like talking about gemstones) instead of carrot...funny right? I have no idea why it's called that, but when I was younger I thought it took 14 carrots, but nope, it's more like 2-3, haha.
Okay enough stories, onto the recipe:
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons Salt
2 teaspoons cinnamon
2 cups Sugar
1 1/2 cups Canola oil
2 cups carrots, grated
8 1/2 oz can crushed pineapple (don't drain the juice)
1/2 cup of pecan, chopped
3 1/2 oz shredded coconut
1/2 cup butter
8oz package of cream cheese
1 teaspoon vanilla
1 pound of confectioners sugar
In a large bowl sift flour, baking powder, baking soda, salt and cinnamon.
Add sugar, oil and eggs to sifted dry ingredients from step 1, mix well.
Add carrots, pineapple, nuts and coconut.
This is what it look like before you add the pineapple, because of the juice it's going to make it super wet, almost runny.
I don't know if you can tell, but it's pretty runny, the first time I made this I thought it was wrong...but don't worry, it cooks up great!
Pour into three greased and floured 9 inch pans.
Bake @ 350° for 30-35 minutes.
Let cool, meanwhile make the frosting.
Cream together all of the frosting ingredients. Frost cake.
Done and ready to eat!
Store in refrigerator in air tight container for up to 2-3 weeks. Enjoy!