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

Rhea Davis’ 14 Carat Cake Recipe

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This recipe for Rhea Davis’ 14 Carat Cake, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Pingree
Added: Sunday, September 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c flour
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
2 tsp cinnamon
2 c sugar
1½ c vegetable oil
4 eggs
2 c grated carrots
½ c chopped nuts
8¾ oz can crushed pineapple, undrained

Directions:
Directions:
Sift dry ingredients together. Add sugar, oil and eggs and mix well. Stir in remaining ingredients and pour into greased and floured 9"x13” pan. Bake at 350° for 35 minutes. Frost cooled cake with Rhea’s Cream Cheese Frosting.

Personal Notes:
Personal Notes:
This is an incredibly moist and delicious version on carrot cake!

 

 

 

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