Friday, 2 September 2011

14 Karat Cake and Frosting

Dare you to find a better recipe for carrot cake.

This one is full of pineapple, coconut and walnuts.

With a surprise in the cream cheese frosting.

Pineapple juice.

Here is the recipe:

14 Karat Cake

2 cups sifted flour
2 teaspoons baking powder
1-1/2 teaspoons of baking soda
1-1/2 teaspoons salt
2 teaspoons cinnamon
2 cups sugar
1-1/2 cups vegetable oil
4 eggs
2 cups finely grated carrots
8-1/2 oz can of crushed pineapple (drained, reserved for frosting)
3-1/2 oz flaked coconut
½ cup chopped walnuts

Sift dry ingredients together (flour, powder, soda, salt and cinnamon) and mix well.

Add sugar, oil and eggs. Mix well. Add carrots, pineapple, coconut and nuts.

Blend thoroughly.

Pour into two 9-inch round layer pans that have been greased and floured.

Bake at 350 degrees for 35-40 minutes.


½ cup butter
8 oz cream cheese
1 tsp vanilla extract
1 lb. box powdered sugar

Cream butter and cream cheese. Add powdered sugar, gradually. Then thin with a bit of pineapple juice (that was reserved from cake recipe) until desired consistency.


  1. I am making a version of this for Sam today, plus a version for us that will be yours exactly except I am going to use coconut oil, which supposedly is good for you now. I will let you know how it turns out....

  2. OK, Sam's version done, with chopped pear instead of pineapple and baked like cookies, a huge success! Thanks for the inspiration!