24 Karat Cake Recipe

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24 Karat Cake
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Ingredients
23
Count
Nutrition
1729
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Prepare Cake:.
  2. Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
  3. Mix all dry ingredients together.
  4. Add eggs to oil and sugar mixture; mix.
  5. Add dry ingredients and mix.
  6. Add the carrots, pecans, raisins and crushed pineapple. Fold together.
  7. 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.
  8. Divide the batter evenly between the cake pans.
  9. Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
  10. 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.
  11. Prepare Filling:.
  12. Place sugar, flour and salt in saucepan. Mix until well combined.
  13. Gradually stir heavy cream into dry ingredients. Add butter and stir.
  14. Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
  15. 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.
  16. Refrigerate until needed.
  17. Prepare Frosting:.
  18. Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
  19. Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
  20. Hold at room temperature - do not refrigerate.
  21. Assemble your creation:.
  22. Place a cake layer onto a 12 plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
  23. Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
  24. Top with the third layer. Use a spatula to remove any excess filling from around the edges.
  25. Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
  26. Refrigerate at least 2 hours before slicing.
  27. 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.
  28. Place onto plates and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1728.8 Kcal (7238 kJ)
Calories from fat 1014.75 Kcal
% Daily Value*
Total Fat 112.75g 173%
Cholesterol 180.01mg 60%
Sodium 1637.99mg 68%
Potassium 731.57mg 16%
Total Carbs 178.67g 60%
Sugars 113.38g 454%
Dietary Fiber 11.66g 47%
Protein 15.44g 31%
Vitamin C 5.2mg 9%
Vitamin A 0.7mg 22%
Iron 5.1mg 28%
Calcium 277.5mg 28%
Amount Per 100 g
Calories 421.54 Kcal (1765 kJ)
Calories from fat 247.43 Kcal
% Daily Value*
Total Fat 27.49g 173%
Cholesterol 43.89mg 60%
Sodium 399.4mg 68%
Potassium 178.38mg 16%
Total Carbs 43.57g 60%
Sugars 27.65g 454%
Dietary Fiber 2.84g 47%
Protein 3.77g 31%
Vitamin C 1.3mg 9%
Vitamin A 0.2mg 22%
Iron 1.2mg 28%
Calcium 67.7mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.2
    Points
  • 49
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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