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

14 K Carrot Cake Recipe

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This recipe for 14 K Carrot Cake, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Jackson
Added: Tuesday, August 25, 2009


2 c. sugar
1 c. salad oil
4 eggs
2 c. all-purpose flour
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 (8 oz.) can crushed pineapple, drained
2 c. grated carrots
c. chopped pecans

Cream Cheese Frosting Ingredients:
1 lbs. powdered sugar
1 sticks ( c.) butter or margarine
12 oz. cream cheese softened
1 tsp. vanilla

Combine salad oil, sugar and eggs. Mix thoroughly. Combine with dry ingredients. Add pineapple, nuts and carrots. Pour into 3 greased, floured 8 round cake pans. Bake at preheated 350 degrees for 35-40 minutes. Frost after cooled with Cream Cheese Frosting. Recipe follows.

Cream Cheese Frosting: Cream together cream cheese and butter; add vanilla. Gradually add powdered sugar to desired spreading consistency.




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