14 Carat Cake

By: Rosetta Panza

Ingredients

  • 2 cups sifted flour

  • 2 tsp baking powder

  • 1½ tsp baking soda

  • 1½ tsp salt

  • 2 tsp cinnamon

  • 2 cups sugar

  • 1 cup vegetable oil

  • 4 eggs

  • 2 cups shredded carrots

  • 1 (8½ oz) can crushed pineapple, drained

  • ½ cup chopped nuts

  • 1 (3½ oz) bag flaked coconut

Frosting:

  • ½ cup butter or margarine, softened

  • 1 (8 oz) pack cream cheese, softened

  • 1 tbsp vanilla

  • 1 lb powdered sugar

Directions

  1. Sift together flour, baking powder, baking soda, salt & cinnamon in a bowl.

  2. Add sugar, oil and eggs. Beat at medium for 1 minute.

  3. Stir in carrots, walnuts, pineapple and coconut.

  4. Pour in a greased and floured rectangular pan.

  5. Bake at 350°F for 40 minutes; cool in pan for 10 minutes.

  6. Remove from pan, cool on rack and frost.

Frosting:

  1. Mix together butter, cream cheese and vanilla in bowl at medium speed.

  2. Add powdered sugar, beating well until smooth and creamy.

  3. If too thick, add a little milk.