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Fourteen Carat Cake


"This carrot cake is worth its weight in gold! It always gets complements!"
Original recipe yield: 3 - 9 inch layers.
Prep Time:
30 Minutes
Cook Time:
40 Minutes
Ready In:
1 Hour 10 Minutes
Servings:
14

INGREDIENTS:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 cups white sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 1 cup grated carrots
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • 1 cup flaked coconut

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).Grease and flour three 9 inch pans.
  2. In a large bowl, stir together the flour, baking powder, baking soda , salt and cinnamon. Add the sugar, oil and eggs, mix well for 1 minute. finally, stir in the carrots, pineapple, walnuts and coconut. divide the batter evenly between the prepared pans.
  3. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. cool in pans for 10 minutes before inverting onto a wire rack to cool completely. When cool, frost with your favorite cream cheese icing.