14 Carat Cake - Recipe

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14 CARAT CAKE

1 1/2 c. vegetable oil
2 c. sugar
4 eggs
2 c. all-purpose flour, sifted
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 c. finely grated carrots
1 (8 1/2 oz.) can crushed pineapple, drained
1/2 c. chopped nuts
3 1/2 oz. coconut flakes

In a large mixing bowl, mix together the oil and sugar. Add eggs and beat well with an electric mixer.

Sift together flour, baking powder, baking soda, salt and cinnamon. Add to oil mixture, mixing with a spoon. Then add carrots, pineapple, nuts and coconut.

Pour into 3 (9-inch) round layer cake pans that have been greased and floured. Bake at 350°F for 35 to 40 minutes. Remove from oven to cool.

Cream Cheese Frosting:

1/2 c. (1 stick) butter
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (1 lb.) box confectioners' sugar

Beat well until smooth.

Submitted by: Claire Allard

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recipe reviews
14 Carat Cake

· Apr 1 · #191711

Mary (Alabama) says:

My first carrot cake made by this recipe. Made it for Easter dessert. It was amazing! My family raved about it! Especially my son in law. My daughter text me the next evening, after they were about to finish the last of the cake they had taken home with them to eat the next day.
Absolutely Delicious!! *****

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