14-carat cake

Yield: 24 Servings

Measure 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 \N Eggs
8½ ounce Crushed pineapple; drained

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

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