14karatcake Recipes

Steps:

• In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, soda, salt and cinnamon.
• In mixing bowl, beat eggs and add sugar.
• Let stand until sugar dissolves, about 10 minutes.
• Stir in oil, carrots, drained pineapple and nuts.
• Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
• Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
• Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
• Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
• Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
• Add powdered sugar gradually, beating vigorously.
• If frosting is too thick, thin with a few drops of milk to spreading consistency.

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, sift together flour, sugar, baking soda, and cinnamon. In another mixing bowl combine milk, oil and eggs. Add dry ingredients to wet ingredients and beat in low speed until absorbed. Fold in carrots and pecans.
• Pour the batter evenly into a greased 9 by 13 by 2-inch pan lined with parchment paper. Bake in 350 degree F. oven for 40 to 45 minutes or until a toothpick comes out clean. Let cool completely in the pan. Remove cooled cake from pan and remove paper from the cake and cover cake with Frosting.
• Combine softened cream cheese, softened butter, and vanilla extract, and beat until smooth. Add confectioners' sugar and beat until light and fluffy. Fold in coconut flakes and chopped pecans.

Steps:

• Drain a can of crushed pineapple and chop walnuts, setting aside 1/8 C of pineapple for frosting. Grate carrots to two Cups. Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, leaving 1/8 C for frosting and 1/4 C walnuts. Pour into greased and floured 9 x 13 pan. Bake at 350 degree F 35 minutes to one hour or until top springs back when touched lightly. Let cool.
• Mix cream cheese, sugar and margarine until fluffy. Add left over pineapple and walnuts and mix well. Apply to cooled cake. Consume. Yum!

Steps:

• Measure all ingredients and mix in a large bowl- Beat for 4 minutes.
• Pour into a 9"x13" greased pan.
• Bake for 35 to 40 minutes at 350 degrees.
• To make frosting, cream margarine, cream cheese and vanilla; fold in remaining ingredients.
• Frost cake when cake is cool.

Steps:

• Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
• Grease and flour 3 9" pans.
• Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
• Cool 10 minute Turn out on racks to cool.
• Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

Steps:

• Prepare Cake:.
• Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
• Mix all dry ingredients together.
• Add eggs to oil and sugar mixture; mix.
• Add dry ingredients and mix.
• Add the carrots, pecans, raisins and crushed pineapple. Fold together.
• Coat three 10 x 2 inch round cake pans with vegalene spray. Press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene. Coat the pans with flour and remove the excess.
• Divide the batter evenly between the cake pans.
• Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
• Remove from oven and allow to cool 20 to 30 minutes. Invert the cake pan onto a parchment paper-lined sheetpan. Refrigerate until cold before assembly.
• Prepare Filling:.
• Place sugar, flour and salt in saucepan. Mix until well combined.
• Gradually stir heavy cream into dry ingredients. Add butter and stir.
• Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
• Simmer, stirring constantly for 20-30 minutes or until the mixture is light golden brown. Cool to room temperature and then stir in nuts and vanilla.
• Refrigerate until needed.
• Prepare Frosting:.
• Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
• Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
• Hold at room temperature - do not refrigerate.
• Assemble your creation:.
• Place a cake layer onto a 12" plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
• Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
• Top with the third layer. Use a spatula to remove any excess filling from around the edges.
• Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
• Refrigerate at least 2 hours before slicing.
• Remove the cake from the refrigerator. Heat a knife with hot water and cut the cake into 8 or 10 portions. Heat the knife between each cut for a neat, precise cut.
• Place onto plates and serve immediately.