14-Carat Cake

Name: 14-Carat Cake
Ingredients: 1½ c. salad oil; 2 c. sugar; 2 c. sifted flour; 1½ tsp. salt; 2 c. finely grated raw carrots; 4 eggs; 2 tsp. baking powder; 1½ tsp. baking soda; ½ c. chopped nuts; pineapple, drained; Cream Cheese Frosting; 1 (3½ oz.) can flaked coconut (optional); 2 tsp. ground cinnamon

Preparation info

Difficulty
Medium

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

Ingredients

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

Cake
Vegetarian

Method

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