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14-Carat Cake




Source of Recipe


BBR


Recipe Introduction


Posted by: GrannyM_Tx

This is one that I have used for years--comes out of my old "Farm Journal's Country Cookbook".




List of Ingredients




(This flavorful cake keeps 2-3 weeks in a refrigerator if covered.)

2 C. sifted flour
2 tsp. baking powder
1½ tsp. baking soda
1½ tsp. salt
2 tsp. ground cinnamon
2 C. granulated sugar
1½ C. salad oil
4 eggs
2 C. finely grated raw carrots
1 (8½ oz.) can crushed pineapple, drained
½ C. chopped nuts
1 (3½ oz.) can flaked coconut, (optional)
Cream Cheese Frosting



Recipe



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. (NOTE: I use a 9"x13" layer pan or a 10" bundt pan.)
Bake in moderate oven (350º) 35 to 40 minutes or until done. Remove from oven, cool a few minutes in pans. Turn out on racks and cool thoroughly. Fill layers and frost top and sides of cake with Cream Cheese Frosting.

Cream Cheese Frosting: Combine ½ cup butter or margarine, 1 (8 oz.) pkg. cream cheese and 1 tsp. vanilla; cream well. Gradually add 1 lb. confectioners sugar (sifted if lumpy), beating well. If mixture is too thick to spread, add a small amount of milk.