Go Back
+ servings
Angled view of 14k cake on a plate with a fork.
Print Recipe
5 from 3 votes

14 K Cake

A carrot cake rich in carrots, crushed pineapple, shredded coconut, chopped pecans all wrapped in a divine cream cheese frosting.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Carrot Cake
Cuisine: Dessert
Servings: 1 -3 layer cake
Author: Ellen


  • Large Mixing Bowl


  • 6 eggs
  • 2 1/4 cup smooth applesauce
  • 4 1/2 cups grated carrots
  • 4 1/2 cups flour
  • 3 tsp baking soda
  • 3/4 tsp salt
  • 3 cups sugar
  • 3 tsp cinnamon
  • 3 tsp vanilla
  • 3/4 cup shredded sweet coconut
  • 12 oz crushed pineapple (drained)
  • 1 1/2 cups chopped pecans

Cream Cheese Frosting

  • 2 cubes butter (softened to room temperature)
  • 2 - 8 ounce cream cheese (softened to room temperature)
  • 24 ounces powdered sugar
  • 4 tsp vanilla
  • orange and green food coloring


  • Preheat oven to 350 degrees
  • Spray the bottom and sides of 3 9 inch round cake pans
  • Line with parchment paper that has been cut round to fit inside the cake pans
  • In a large bowl, mix together the eggs, sugar, and applesauce with a large spoon
  • Add the flour, baking soda, salt, and cinnamon and stir in completely
  • Add the carrots, pineapple, coconut, and vanilla; stir/mix in completely
  • Add the chopped pecans and mix in
  • Divide evenly among the 3 round cake pans
  • Bake in the 350 degree oven for 30 minutes
  • Lower the temperature to 300 degrees and bake for another 30 minutes
  • Remove from oven and let cool completely in the pans
  • Once cooled, run a butter knife around the outside of the pans and remove cakes from the pans
  • Once cooled completely, place 1 layer on a cake plate, frost the top with cream cheese frosting
  • Place 2nd cake layer on top of the first and frost top
  • Place 3rd layer on top of the 2nd and frost top and sides of the cake with the cream cheese frosting
  • Serve

Cream Cheese Frosting

  • In a large bowl or mixer put your butter and cream cheese
  • Whip until smooth
  • Add the powdered sugar and vanilla, whip until smooth - slowly so powdered sugar doesn't fly everywhere
  • Save in a small bowl - 2 TBS for coloring green and another 2 TBS for coloring dark orange
  • Add a little bit of orange food coloring to the rest of the frosting to make a light orange cream cheese frosting
  • Frost the entire cake with the light orange frosting
  • Place dark orange frosting in a small ziplock bag, snip off a tiny corner to make "carrots" in the center of cake "zigzag" frosting to make carrots (see picture)
  • Place green frosting in another small ziplock bag, snip off a tiny corner and add a stem to each carrot