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14 Carat Cake




Source of Recipe


Sunday_Dinner@yahoogroups.com

From Farm Journal's BEST recipes.

2 Cups sifted flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 Cups sugar
1 1/2 Cups salad oil
4 eggs
2 Cups finely shredded pared carrots
1 (8-1/2 oz) can crushed pineapple, drained
1/2 Cup chopped nuts
1 (3 1/2 oz) can flaked coconut
Cream cheese frosting

Preheat oven to 350 degrees.
Sift first 5 ingredients together. Add sugar, oil and eggs. Beat medium
speed electric mixer 1 minute. Stir in carrots, pineapple, walnuts and coconut
Turn into 3 greased and floured -9-in cake pans. Bake for 40
minutes or till cake tests done. Cool on racks.

Fill layers and frost top and sides of cake.

Frosting

1/2 Cup butter
1 8-oz pkg cream cheese
1 tsp vanilla
1 lb box confectioners sugar

Cream first 3 ingredients on medium speed. Add confectioners' sugar,
beating well until smooth and creamy. If mixture is too thick to spread
add a little milk.