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14 Karat Carrot Cake




Source of Recipe


Kathy


List of Ingredients




14 Karat Carrot Cake


2 cups sifted flour
2 tsps baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 tsps cinnamon
2 cups sugar
1 1/2 cups salad oil
4 eggs
2 cups finely grated raw carrots
1 - 8 1/2 oz can crushed pineapple, drained
1/2 cups chopped nuts
1 - 3 1/2 oz can flaked coconut (optional)

Cream Cheese Frosting]

1/2 cup butter or margarine,
1-8 ounce package cream cheese
1 teaspoon vanilla
1 lb. confectioners sugar
milk, if needed

Recipe




Sift together flour, baking powder, baking soda, salt and cinnamon.

Add sugar, salad oil and eggs; mix well.

Fold in carrots, pineapple, nuts and coconut; blend thoroughly.

Pour into three 9-inch round layer cake pans that have been greased and floured.

Bake in moderate, 350° oven, 35-40 minutes.

Remove from oven, cool a few minutes in pans.

Turn out on racks and cool thoroughly.

Frost with Cream Cheese Frosting.

Cream Cheese Frosting

Combine butter or margarine, cream cheese and vanilla; cream well.

Gradually confectioners sugar, (sifted if lumpy) beating well.

If mixture is too thick to spread, add a small amount of milk.