Handwritten recipe for 14-Carat Cake
by: salvagedrecipes

14-Carat Cake from Sandy Austin

14-Carat Cake
The 14-Carat Cake is a delightful vintage-style carrot cake brimming with texture and flavor. Featuring finely grated raw carrots, crushed pineapple, chopped nuts, and optional coconut, this moist and hearty cake is an indulgent favorite. Its name is a playful nod to the cake's golden hue and rich taste, making it a showstopper for celebrations or cozy family gatherings. It’s topped with a classic cream cheese frosting that perfectly balances sweetness and tang. This recipe hails from a handwritten collection, adding to its nostalgic charm and home-baked goodness.
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling and Frosting 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16
Calories 480 kcal

Ingredients
  

For the Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1½ tsp salt
  • 2 tsp ground cinnamon
  • 2 cups granulated sugar
  • 1½ cups vegetable oil
  • 4 eggs (large )
  • 2 cups carrots (finely grated)
  • 8½ oz crushed pineapple (1 can, drained)
  • ½ cup nuts (chopped, e.g., pecans or walnuts)
  • 1 cup flaked coconut (optional)

For the Cream Cheese Frosting:

  • ½ cup unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 1 tsp vanilla extract
  • 1 lb powdered sugar
  • 2-4 tbsp cream or milk ( or milk, as needed for consistency)

Instructions
 

Step 1: Prep and Preheat

  • Preheat oven to 350°F.
  • Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.

Step 2: Mix Dry Ingredients

  • Sift together flour, baking powder, baking soda, salt, and cinnamon in a large bowl.

Step 3: Add Wet Ingredients

  • Add sugar, oil, and eggs to the dry ingredients. Mix well until smooth.

Step 4: Fold in Fruits and Nuts

  • Add grated carrots, drained pineapple, chopped nuts, and coconut (if using). Blend thoroughly.

Step 5: Bake the Cake

  • Pour batter into prepared pan(s).
  • Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in pans for a few minutes before transferring to a wire rack to cool completely.

Step 6: Make the Frosting

  • Cream together butter, cream cheese, and vanilla until fluffy.
  • Gradually add powdered sugar, beating until smooth.
  • Thin with cream or milk as needed for spreading consistency.

Step 7: Assemble

  • Frost cooled cake with cream cheese frosting.
  • If using round layers, frost between and over the layers.

Tips

  • Substitute walnuts or pecans for the chopped nuts.
  • Add 1/2 cup raisins for an old-fashioned variation.
  • Toast the coconut lightly for deeper flavor.
  • Add ½ tsp nutmeg or ¼ tsp cloves to intensify warm spice notes.
  • Use applesauce for part of the oil to reduce fat.
  • Make into cupcakes: bake ~18 to 20 minutes.
  • Freeze unfrosted cake layers up to 2 months.
  • Add orange zest (½ to 1 tsp) for a citrus twist.
  • Swap pineapple for apples or pears if desired.
  • Use brown butter in the frosting for extra richness.

Nutrition

Calories: 480kcalCarbohydrates: 58gProtein: 4gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gCholesterol: 40mgSodium: 360mgPotassium: 170mgFiber: 2gSugar: 43gVitamin A: 6200IUVitamin C: 2mgCalcium: 60mgIron: 1.6mg
Keyword carrot cake, classic dessert, cream cheese frosting, heirloom, nostalgic baking, potluck cake, southern baking, vintage recipe
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