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14-Carat Cake Recipe

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

Kristen Heller
Added: Friday, January 5, 2007


2 cups sifted all purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp ground cinnamon
2 cups sugar
1 1/2 cup salad oil
4 eggs
2 cups finely shredded pared carrots
1 (8 1/2 oz.) can crushed pineapple, drained
1/2-1 cup chopped walnuts
1 (3 1/2 oz can flaked coconut
Cream cheese frosting (recipe follows)

Cream chees frosting:
1/2 cup butter, softenend
1 (8oz) pkg cream cheese, softened
1 tsp real vanilla
1/2 box confectioners sugar (or more to taste-up to
one full box)

Sift together flour, baking powder, baking soda, salt and cinnamon in mixing bowl. Add sugar, oil and eggs. Beat at medium speed of electric mixer 1 minute. Stir in carrots, pineapple, walnuts and coconut. Turn into 3 greased and floured 9 " round cake pans.

Bake in 350 oven 40 minutes or until cakes test done. Cool in pans on racks 10 minutes. Remove from pans and cool on racks.

Prepare cream chees frosting. Fill layers and frost top and sides of cake.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This recipe came from the Farm Journal's Best Ever Recipes Cookbook. It is absolutely thee best carrot cake. I use a bundt type pan and cook 50-60 minutes




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