14-Carat Cake

Ingredients

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; chopped
1 cn 3 1/2 oz flaked coconut; (optional)
2 tsp. Baking powder
1 1/2 tsp. Salt
1 1/2 c. Sugar
4 Eggs
8 1/2 oz. Crushed pineapple; drained

Instructions

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

Notes

NOTES : Keeps 2 weeks refrigerated.
Posted to recipelu-digest by GramWag@aol.com on Feb 4, 1998