14-Carat Cake

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This flavorful cake keeps 2 to 3 weeks in refrigerator if covered


  • 2 c. sifted flour
  • 2 tsp. baking powder
  • tsp


  • Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs; mix well. Add carrots, pineapple, nuts and coconut; blend thoroughly.
  • Pour into three 9" round layer cake pans that have been greased and floured.
  • Bake in moderate oven (350°) 35 to 40 minutes. Remove from oven, cool a few minutes in pans. Turn out on rack