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A 14-Carat Carrot Cake

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“No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Sift together flour, baking powder, soda, salt and cinnamon.
  3. In mixing bowl, beat eggs and add sugar.
  4. Let stand until sugar dissolves, about 10 minutes.
  5. Stir in oil, carrots, drained pineapple and nuts.
  6. Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
  7. Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
  8. Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
  9. Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
  10. Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
  11. Add powdered sugar gradually, beating vigorously.
  12. If frosting is too thick, thin with a few drops of milk to spreading consistency.

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