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Grammy's 14 Carat Cake Recipe

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This recipe for Grammy's 14 Carat Cake is from UCAN Food Bank Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cake:
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1 ˝ tsp. baking soda
• 1 ˝ tsp. salt
• 2 tsp. ground cinnamon
• 2 c. sugar
• 1 ˝ c. vegetable or canola oil
• 4 eggs
• 2 c. grated raw carrots
• 1 can (8 ˝ oz. crushed pineapple with juice)
• ˝ c. chopped walnuts or pecans (if desired)
• 1 (3 ˝ oz.) package flaked sweetened coconut

For the frosting:
• 2 (8 oz.) packages cream cheese, softened
• ˝ c. salted butter, softened
• 1 tsp. vanilla extract
• 2 c. confectioner’s sugar, sifted
Directions:
Directions:
For the cake:
1. Sift together flour, baking powder, soda, salt and cinnamon.
2. In a separate bowl, beat eggs, oil and sugar.
3. In small batches, incorporate the flour mixture.
4. Stir in carrots, drained pineapple, coconut and nuts.
5. Turn into 3 greased and floured 9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350℉ (180℃) 35 to 40 minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until cake springs back when lightly touched.

For the frosting:
1. Beat cream cheese and softened butter in a medium bowl until smooth and creamy.
2. Mix in vanilla and gradually add confectioner’s sugar, beating after each addition until incorporated. Continue to mix until frosting is very smooth.
3. Frost cake when cooled and garnish with additional chopped nuts if desired.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I lost my Grammy when I was young, but I feel closer to her by perusing her old cookbooks. I stumbled upon this carrot cake recipe, and it has been a favorite of family and friends ever since.

 

 

 

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