14-carat cake
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1½ | teaspoon | Baking soda |
| 2 | teaspoons | Cinnamon |
| 1½ | cup | Salad oil |
| 2 | cups | Carrots; finely grated |
| ½ | cup | Nuts; chopped |
| 1 | can | 3 1/2 oz flaked coconut; (optional) |
| 2 | teaspoons | Baking powder |
| 1½ | teaspoon | Salt |
| 1½ | cup | Sugar |
| 4 | Eggs | |
| 8½ | ounce | Crushed pineapple; drained |
Directions
Combine flour, baking powder, soda, salt and cinnamon. Add sugar, salad oil and eggs. Mix well. Add carrots, pineapple, nuts, and coconut. Blend well.
Pour into a 9 x 13 inch pan that has been greased and floured. Bake at 350 degrees for 30 to 35 minutes or until done.
NOTES : Keeps 2 weeks refrigerated.
Posted to recipelu-digest by GramWag@... on Feb 4, 1998