Fourteen Carat Cake
I bring to you my family friends delectable Carrot Cake. The secret to this cake is the moisture from a can of undrained crushed pineapple. I tasted it for the first time approximately 5 years ago at my high school graduation party and knew it was one for the books. The particular family friend that made the cake was known for being an amazing baker and for keeping her recipes a secret. To say the least obtaining the recipe was not an easy task, it took 5 years! The cake is much too delicious to not share so here you are. Cherish it!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons ground cinnamon
- 2 cups white sugar
- 1 1/2 cups vegetable oil
- 4 eggs
- 1 cup grated carrots
- 1 (8 oz) can crushed pineapple (don’t drain!)
- 1/2 cup chopped walnuts
- 1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch pans
In a large bowl, stir together the flour, baking powder, baking soda , salt and cinnamon.Add the sugar, oil and eggs, mix well for 1 minute.
Stir in shredded carrots, pineapple (do not drain!), crushed walnuts and coconut.
Divide the batter evenly between the 3 prepared pans. Bake for 35 to 40 minutes, until a toothpick inserted comes out clean.
Cool before stacking and icing.
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
Sift confectioners’ sugar.
Stack the three cakes with a layer of icing between each then cover the cake in icing using a spatula.