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14 Carat Cake Recipe

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This recipe for 14 Carat Cake, by , is from Recipes from the Eastern York Music Program, 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!

Sue Petersen


2 cups 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 cups vegetable oil
4 eggs
2 cups grated raw carrots
8 1/2 oz. can crushed pineapple
1/2 c. chopped nuts
3 1/2 oz. flaked coconut

Cream cheese frosting

Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil ad eggs, mix well. Add carrots, pineapple, nuts and coconut, blend thoroughly.
Pour into three greased 9" round layer cake pans or one greased 9"x13" pan.
Bake in oven 350 35-40 mins. or until done. Remove from oven, cool a few mins. in pans. Turn our on racks to cool. Frost with cream cheese frosting.




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