14 Karat Carrot Cake

This is my mother's famous carrot cake recipe. My mother was also famous for leaving ingredients out of her written recipes, but I have double and triple checked, and this is now accurate.

2 cups sifted flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 (8 1/2 oz) can crushed pineapple, (drained)
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
3 cups finely grated carrots (about 14 medium carrots)
3 1/2 oz flaked coconut
2/3 cup chopped walnuts

Preheat oven to 350F

Sift together flour, baking powder, soda, salt, and cinnamon. Add sugar, oil and eggs, and mix well. Add carrots, pineapple, coconut, and nuts. Blend thoroughly. Pour into 3 greased and floured 9 inch round pans, OR pour into one greased and floured 13"x9" baking pan. Bake at 350F 35 to 40 minutes. Remove. Cool the cake a few minutes, and then turn out onto wire racks to cool completely.

Cream Cheese Frosting

1/2 cup butter
8 oz cream cheese
1 tsp vanilla
1 lb sifted confectioner's sugar.

Combine butter, cream cheese, and vanilla and mix together very thoroughly. Add sugar gradually, beating well. If mixture is too thick to spread, add a small amount of milk.

I have made this cake once or twice, and I needed to double the frosting recipe when frosting the 3 layer version. It's just enough, barely, when frosting the 13" x9" sheet cake.

Dedicated to Thevy...a GRATE lover of carrot cake! 🤣🤣🤣