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

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

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

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14-Carat Cake

Ingredients

Method

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