14 Carrat Cake Recipe

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
Dairy Free Recipes
Farrago

Table of Contents

Outdoor BBQ & Party Ideas

Add-A-Recipe

BikePro Parts & Accessories

Ipod Repair Service

Northern California
Wine Country Vacation

Windsor Oaks Vineyards

Joseph Swan Vineyards

Forgotten Felines

Microchip Your Pet

HUGE Discounts on affordable designer and discount brand name shoes. Click here to see the deals on over 2000 items.
Imelda's Closet

Site Map

Sweets
Cakes
Fresh Apple Cake
Wine Grape Harvest Cake
14 Carrot Cake
Apple Brownies
Cocoa Brownies
Banana Cake
Lemon Bundt Cake
Mexican Fruit Cake
Warm Spice Cake
Puddings & Custards
Cookies
Pies & Tarts
Cobblers & Crisps
Candies
Other Sweets

14 Carrat Cake

Contributed by: Margie

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

Frosting
1/2 cup butter
1 8 oz. pkg cream cheese
1 tsp vanilla
1 lb. powdered sugar

preheat oven to 350
sift together first 4 ingredients
add sugar, oil & eggs mix well
add remaining ingredients and blend well
pour into 3 greased and floured 9" round layer cake pans (hint: grease pans, line with lightly greased waxed paper)
bake 35-40 minutes
cool for a few minutes and turn out on racks
mix frosting ingredients until smooth
if mixture is too thick, add a little milk
spread on cooled cake and assemble

Questions about this recipe?