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14-Carat Cake


2 c. sifted flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. ground cinnamon
2 c. sugar
1 1/2 c. salad oil
4 eggs
2 c. finely grated carrots
1 (8 1/2 oz.) can crushed pineapple, drained
1/2 c. chopped nuts
1 (3 1/2 oz.) can flaked coconut (optional)
Cream cheese frosting


Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs; mix well. Add carrots, pineapple, nuts and coconut; blend thoroughly. Pour into 3 (9-inch) round layer cake pans that have been greased and floured. Bake in moderate 350 degree oven 35 to 40 minutes. Remove from oven, cool a few minutes in pans. Turn out on racks and cool thoroughly. Fill layers and frost top and sides of cake with Cream Cheese Frosting.


Combine 1 cup of butter, 1 (8 oz.) package cream cheese and 1 teaspoon vanilla; cream well. Gradually add 1 pound confectioners' sugar (sifted if lumpy; not necessary to use entire pound box), beating well. If mixture is too thick to spread, add a small amount of milk. Cake keeps 2 to 3 weeks in refrigerator if covered.

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