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14-carat cake

  • 24servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, H
MineralsNatrium, Fluorine, Manganese, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups Flour

  2. 1 1/2 teaspoon Baking soda

  3. 2 teaspoons Cinnamon

  4. 1 1/2 cup Salad oil

  5. 2 cups Carrots; finely grated

  6. cup Nuts; chopped

  7. 1 can 3 1/2 oz flaked coconut;

  8. 2 teaspoons Baking powder

  9. 1 1/2 teaspoon Salt

  10. 1 1/2 cup Sugar

  11. 4 Eggs

  12. 8 1/2 ounce Crushed pineapple; drained

Instructions Jump to Ingredients ↑

  1. Combine flour, baking powder, soda, salt and cinnamon. Add sugar, salad oil and eggs. Mix well. Add carrots, pineapple, nuts, and coconut. Blend well.

  2. 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.

  3. NOTES : Keeps 2 weeks refrigerated.

  4. Posted to recipelu-digest by GramWag@... on Feb 4, 1998

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