This recipe is a family favorite and well worth the effort! I make this cake in many forms (2 layer round, cupcakes, 13″ x 9″ x 2″), and it’s always a hit! You obviously don’t have to embellish it the way I have here. This was before I had a child and had a little more space in my brain for creativity 🙂
14 Karat Cake
4 eggs, lightly beaten
1 ½ cups vegetable or canola oil
2 cups sugar
2 cups shredded carrots
8 ½ ounce can of crushed pineapple with juice
1 cup shredded coconut
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon ginger
Preheat the oven to 350 degrees.
Combine eggs, oil, and sugar; mix until thoroughly combined. Add shredded carrots, pineapple, and shredded coconut; mix until just combined.
Sift* flour, baking powder, baking soda, salt, cinnamon and ginger into a separate bowl. Add the dry ingredients to the wet and mix well.
Pour batter into a greased and floured pan(s) of your choice. (I suggest a 13″ x 9″ x 2″ pan.) Bake on the middle rack for 40 -45 minutes.
The cake is finished when a toothpick inserted in the middle comes out clean. Remove from oven and cool completely before icing.
Cream Cheese Icing:
1 stick (½ cup) unsalted butter, softened
8 ounce package cream cheese, softened
1 teaspoon pure vanilla extract
1 pound powdered sugar, sifted*
Cream the butter and cream cheese until well combined and no lumps remain.
Add the vanilla and mix well to incorporate. Add the powdered sugar gradually, mixing after each addition.
If you find that this icing is too thick (I rarely ever do), add 1 Tablespoon of milk to thin.
*I don’t know about all of you, but I’ve found that sifting isn’t really necessary most of the time. I’ve made this recipe with and without sifting – both produced equally yummy cakes.