14 Carat Cake Recipe

• 2 c. Flour
• 1 1/2 tsp Baking soda
• 2 tsp Cinnamon
• 1 1/2 c. Salad oil
• 2 c. Carrots, finely grated
• 1/2 c. Nuts, minced
• 1 can 3 1/2 ounce flaked coconut, (optional)
• 2 tsp Baking pwdr
• 1 1/2 tsp Salt
• 1 1/2 c. Sugar
• 4 x Large eggs
• 8 1/2 ounce Crushed pineapple, liquid removed

1. Combine flour, baking pwdr, soda, salt and cinnamon.
2. Add in sugar, salad oil and Large eggs.
3. Mix well.
4. Add in carrots, pineapple, nuts, and coconut.
5. Blend well.
6. Pour into a 9 x 13 inch pan which has been greased and floured.
7. Bake at 350 degrees for 30 to 35 min or possibly till done.
8. NOTES : Keeps 2 weeks refrigerated.

flour, baking soda, cinnamon, salad oil, carrots, nuts, coconut, baking pwdr, salt, sugar, eggs, pineapple

Taken from cookeatshare.com/recipes/14-carat-cake-61313 (may not work)