"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

14 Karat Cake Recipe

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This recipe for 14 Karat Cake, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Wheeler
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups Flour
2 tsp cinnamon
2 tsp baking powder
2 cups sugar
4 eggs
1 1/2 tsp soda
1 tsp salt

Directions:
Directions:
Mix all above ingredients together, beat well then add 2 cups grated carrot, 1 /12 oz can crushed pineapple, 1/2 cup chopped nuts.
Bake in a greased 9 X 13 inch single layer at 350 degrees for 35 minutes or until done. This can also be baked in 3 round layer cake pans.
Frost when cool
1 lb powdered sugar, 1/4 cup butter & 1- 8 oz pkg cream cheese (beat until fluffy)

Personal Notes:
Personal Notes:
This is by no means a lo cal dessert, but for a special treat it is the best carrot cake I have ever tasted.

 

 

 

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