14-Carat Cake With Cream Cheese Frosting (Lower Fat Version)

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“I got the basis of this recipe from my mom, who got it from my grandmother (her mother-in-law). The original was the same as A 14-Carat Carrot Cake, but I've cut back on the fat. You could also cut back on the sugar by using Splenda or something; I just dislike the taste of it, myself, so I don't use it. It can be made either as a layer cake (about 8-10 servings) or a sheet cake (about 14-18 servings); I usually make a sheet cake since it gives more servings, so that is the serving info given. Time doesn't include cooling time.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350°F Grease 3 9-inch round cake pans or a 9x13 inch rectangular baking pan.
  2. To make cake, sift together the flour, baking powder, baking soda, salt, and cinnamon.
  3. Add sugar, applesauce, and eggs. Mix well.
  4. Stir in carrot, nuts, and pineapple.
  5. Turn batter out into cake pan(s). Bake in center of oven at 350°F for 35-40 minutes for round pans, or about 45-50 minutes for rectangular pan (cake should be set in middle and shrink from pan at edges a bit).
  6. Cool a few minutes in pans. Remove to wire racks to cool completely (you may keep it in the rectangular pan if you plan to frost the top only and serve it from the pan).
  7. Meanwhile, make cream cheese frosting.
  8. Combine butter, cream cheese, and vanilla; beat well.
  9. Add sifted sugar gradually, beating well after each addition.
  10. If too thick, thin a little with milk to spreading consistency.
  11. When cake is completely cool, frost with cream cheese frosting. Leftovers should be refrigerated (due to cream cheese in frosting).

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