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14-Karat Cake with Cream Cheese Frosting

Posted on May 7, 2019December 13, 2020 by Laura Barajas
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This carrot cake was really special because when I made this again to photograph it I took a bite of it and remembered when she’d made it for me.  It’s from scratch, but it’s really easy to whip together.

I love that this cake doesn’t use raisins in the batter.  I love carrot cake but I’ve never been a big fan of the raisins in a lot of carrot cake.  

Here are her original recipe cards:

This cake is extremely moist thanks to the crushed pineapple. If you make the icing then I like to err on the side of making it less sweet. It’s easier to add more sugar than it is to take any out.

14-Karat Cake with Cream Cheese Frosting

Mary Lee Brickman
An easy carrot cake recipe that uses pineapple.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 16
Calories 531 kcal

Ingredients
  

Carrot Cake

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups sugar
  • 1.5 cups canola oil
  • 4 large eggs
  • 2 cups grated carrots
  • 8.5 ounce canned crushed pineapple
  • 0.5 cup chopped nuts

Cream Cheese Frosting

  • 8 ounces cream cheese
  • 0.5 cup butter softened
  • 0.5 pound powdered sugar or to taste
  • 1 teaspoon vanilla or pineapple juice

Instructions
 

The Cake

  • Sift the flour, baking powder, baking soda, salt, and cinnamon together.
  • Add the sugar, oil, and eggs.  Mix well.
  • Add the carrots, drained pineapple, and nuts.
  • Pour the batter into 3 greased and floured 9-inch cake pans or a 9″x13″ cake pan.
  • Bake at 350F for 35-40 minutes.
  • Let the cake cool completely.
  • Frost the cake with the cream cheese frosting. Use only half of the frosting recipe if you’re making this cake in the loaf pans.

Cream Cheese Frosting

  • Mix together the butter and cream cheese. 
  • Whip in the powdered sugar and vanilla. 
  • Use for topping the cake.
Keyword cake, easter

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