Fourteen Carat Cake
A moist, flavorful carrot cake enriched with pineapple and nuts, perfect for celebrations or everyday indulgence, topped with creamy frosting for a delightful finish.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Sift together flour, baking powder, soda, salt, and cinnamon.
- Add sugar, oil, and eggs; mix well.
- Stir in grated carrots, drained crushed pineapple, and chopped nuts.
- Pour the batter into three greased and floured 9-inch layer cake pans or a 13x9-inch pan.
- Bake for 35 to 40 minutes, until the top springs back when lightly touched.
- Cool a few minutes in pans; then turn onto wire racks to cool completely.
- Frost with Cream Cheese Frosting before serving.
Tips & Substitutions
For added moisture and flavor, consider substituting half of the oil with unsweetened applesauce. If you prefer a nuttier taste, try using pecans instead of walnuts for the chopped nuts. Ensure the pineapple is well-drained to prevent the batter from becoming too wet. To enhance the cinnamon flavor, you can add a dash of nutmeg or allspice.
Serving Suggestions
This cake is delightful on its own, but it pairs beautifully with Cream Cheese Frosting for a rich finish. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. Consider adding a fresh fruit salad or a scoop of vanilla ice cream for a refreshing contrast. Explore other American recipes for complementary desserts.
Storage & Reheating
Store leftover Fourteen Carat Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to freeze it, wrap slices tightly in plastic wrap and aluminum foil, and they can last for up to 3 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Fourteen Carat Cake contains roughly 833 calories, with 10g protein, 95g carbohydrates, and 48g fat. It is an excellent source of vitamin A (154% of the Daily Value), dietary fiber (41% of the Daily Value), and potassium (28% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 944mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can bake the cake layers in advance. Allow them to cool completely, then wrap them in plastic wrap and refrigerate for up to 2 days. You can also freeze the layers for longer storage, just be sure to let them thaw before frosting. This makes it easy to prepare for special occasions.
What can I use instead of eggs?
If you need an egg substitute, you can use flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit until it thickens. Alternatively, use 1/4 cup of applesauce for each egg. Both options will help bind the cake while keeping it moist.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. You can also gently press the top of the cake; if it springs back, it’s done. Bake until you achieve this for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).