Fourteen Karat Cake
A moist, flavorful carrot cake with pineapple and nuts, topped with creamy cream cheese frosting, perfect for celebrations or afternoon gatherings with friends and family.
Ingredients
Instructions
- Sift together the flour, baking powder, soda, salt, and cinnamon.
- Add sugar, oil, and eggs to the dry ingredients and mix well.
- Fold in the grated carrots, crushed pineapple, and chopped nuts.
- Divide the batter evenly into three greased and floured 9-inch layer pans.
- Bake at 350°F (175°C) for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely before frosting with cream cheese frosting.
Tips & Substitutions
For a lighter texture, ensure to sift the flour and dry ingredients thoroughly before mixing. If you don't have grated raw carrots, you can use store-bought pre-grated carrots. For a twist, consider adding crushed walnuts or pecans instead of mixed nuts. To enhance the flavor, a pinch of nutmeg can complement the cinnamon well.
Serving Suggestions
This cake is delightful on its own or can be paired with a dollop of whipped cream. Consider serving it alongside a cup of tea or coffee for a cozy dessert experience. It also pairs beautifully with Mildred'S French Toast for a brunch spread. Garnish with additional chopped nuts or fresh fruit for a decorative touch.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. To reheat, simply let it come to room temperature or warm it in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Fourteen Karat Cake contains roughly 840 calories, with 10g protein, 95g carbohydrates, and 49g fat. It is an excellent source of vitamin A (154% of the Daily Value), dietary fiber (42% 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 949mg 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 substitute the oil with butter?
Yes, you can substitute the oil with melted butter for a richer flavor. However, the texture may be slightly denser. If you prefer a lighter cake, stick with the oil or use a combination of both to achieve the desired consistency.
How can I make this cake more moist?
To enhance the moisture of the cake, ensure that the crushed pineapple is well-drained but still retains some juice. Additionally, consider adding a bit of applesauce, which can contribute to a moist texture without overpowering the flavor.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help bind the ingredients together. This will allow you to enjoy a gluten-free version of this delicious cake.
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).