14 Karat Cake

Weight Watchers: 9 pts for cake; 6 pts for frosting; well worth using weekly points for this yummy dessert!

Category: Desserts

Cuisine: American

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3 reviews

Ready in 2 hours

by lauren52

Ingredients

2 cups Flour

1 3/4 cup Sugar

1 1/4 teaspoon Baking soda

1 teaspoon Salt

2 teaspoons Cinnamon

3/4 cup olive oil

1/2 cup 2% milk

3 large Eggs

2 cups carrots finely grated raw

1 cup crushed pineapple in its own juice, drained

1/2 cup Pecans chopped

6 ounces Cream cheese

6 tablespoons butter, softened

2 1/4 cups Powdered sugar

3/4 teaspoon Vanilla extract

1/3 cup Coconut

1/3 cup pecans, chopped

1/3 cup currants or raisins

Directions

Grease and flour a 9x13x-2-inch pan. Preheat oven to 350F. Sift flour, sugar, soda, salt and cinnamon together. In a mixing bowl, combine dry ingredients with oil, milk and eggs. Blend on low speed about 1 minute. Add carrots and nuts and mix until well blended. Pour into prepared pan. Bake at 350F. 40 to 45 minutes or until wooden pick inserted comes out clean. Cool thoroughly and frost with cream cheese frosting. Frosting: Combine cream cheese, butter and vanilla extract. Add powdered sugar and beat until light and fluffy. Blend in coconut, nuts and currants.

Reviews

☆☆☆☆☆

Best carrot cake I’ve ever tasted.

yhz2yyz

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been baking this for close to 30 yrs. now, long time family fave!

loricj59

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This recipe for 14 Karat Cake serves 12 [I posted this recipe.]

lauren52

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