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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

14-Carat Cake Recipe

5 stars - based on 4 votes
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This recipe for 14-Carat Cake is from Our Family 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:  
2 cups sifted all purpose flour
2 tsp. baking powder
1½ tsp baking soda
1½ tsp salt
2 tsp ground cinnamon
2 cups sugar
1½ cups salad oil
4 eggs
2 cups pared and finely shredded carrots
1 (8 1/2 oz.) can crushed pineapple, drained
1 cup chopped walnuts
1 cup coconut
Cream cheese frosting (recipe follows)

Cream cheese frosting:
1/2 cup butter, softenend
1 (8oz) pkg cream cheese, softened
1 tsp vanilla extract
1/2 box confectioners sugar (or more to taste-up to
one full box)
Directions:
Directions:
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 350º oven 40 minutes or until cakes test done. Cool in pans on racks 10 minutes. Remove from pans and cool on racks.

Prepare cream cheese frosting, beat all ingredients until smooth. Fill layers and frost top and sides of cake.
Number Of Servings:
Number Of Servings:
12
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. Editors note: Makes 30 cupcakes baked for 25 minutes.

 

 

 

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