A 14-Carat Carrot Cake

"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."
 
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photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by May I Have That Rec photo by May I Have That Rec
photo by Velouria L. photo by Velouria L.
Ready In:
55mins
Ingredients:
15
Serves:
12
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ingredients

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directions

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

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Reviews

  1. when i first joined back in 2002 i was looking for a great carrot cake,and this is the one that caught my eye. i made it again today and it tastes just as wonderful as it did then.when i made it this time,instead of finely grating all of the carrots i rough grated some for a different type of texture. if you want an excellent carrot cake,look no further you found it. if i could give it more than 5 '*s .thank you so much for posting.
     
  2. I use only half the oil and sugar called for in this recipe to cut some of the calories. Still turns out great! Certainly a personal preference. Also save the juice from the pineapple and make pineapple mimosas with Prosecco. And if making for adults only will sometimes add a couple tablespoons of brandy, rum or bourbon to the frosting recipe. The recipe is forgiving and as others have posted, you can add other things to make it your own. I always make the recipe as written first, then chage or tweak for fun variations on a great theme. Trust me, in 45 years of cooking and baking, I have made a few things that did not turn out well. How do you know till you try?
     
  3. I've been making this exact recipe for 30 years. It was originally in the LA Times Cookbook that my mom had. I cut back on the oil by about 1/4 cup and I don't drain the pineapple. It comes out so moist. I recommend grating your own carrots and not using store bought grated carrots. They are too thinck and change the texture of the cake. I also cut back on the sugar in the frosting.
     
  4. This is almost exactly the same recipe my mom has been using for years! She got it from one of her coworkers, a fabulous cook, years ago. All the ingredients and measurements are the same, except hers also includes 1/2 cup of flaked coconut. My mom is famous amongst family and friends for this wonderful cake. Everyone always asks for the recipe. I've never felt the need to look for another recipe because this is the best carrot cake I've ever tasted.
     
  5. Great recipe! I only made a couple of changes to the recipe, I substituted 1/2 cup of pineapple juice (drained off the crushed pineapple) for 1/2 cup of the oil, used a bundt pan and it turned out fantastic. I took it to a charity tea we were hosting and one of the patrons told my mother (not knowing I had made the cake) that is was the absolute best carrot cake she'd ever tasted...I wouldn't know, I never got a piece! This is a definite keeper. Thanks for sharing!
     
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Tweaks

  1. I have a similar recipe from an Austin Junior Forum cookbook "Lonestar Legacy." It is similar to this but uses 1 cup white sugar and 1 cup brown sugar and an optional 3 oz's of flaked coconut. I add walnuts instead of pecans (though I love pecans!) and I don't go overboard draining the crushed pineapple. This cake always gets raves. It is a rich cake so I always line the cake pans (three 9") with oil, flour and a round of parchment paper.
     
  2. Great recipe! I only made a couple of changes to the recipe, I substituted 1/2 cup of pineapple juice (drained off the crushed pineapple) for 1/2 cup of the oil, used a bundt pan and it turned out fantastic. I took it to a charity tea we were hosting and one of the patrons told my mother (not knowing I had made the cake) that is was the absolute best carrot cake she'd ever tasted...I wouldn't know, I never got a piece! This is a definite keeper. Thanks for sharing!
     
  3. This was my husband's mom's recipe and his favorite cake. First time I made it - it is very oily. I think next time I will reduce the oil to one cup instead of one and a half cups. Any suggestions? Thank you!
     
  4. Really good cake, but i only had 3/4 cup white sugar and 3/4 cup brown sugar, and also reduced the oil to 1/2 cup and added 1/2 cup of the pineapple juice . forgot to add in the walnuts so when frosting the cake I added it to each layer (3 ) I used Bob Mills Brown rice Flour and 1 tsp Xanthan Gum. Best cake ever!
     
  5. Changed amount of oil and sugar. Used less.
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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