Fourteen Carat Cake recipe

3 servings

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 ounce) can crushed pineapple, drained

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.

finally, stir in the carrots, pineapple, walnuts and coconut.

divide the batter evenly between the prepared pans.

Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean.

cool in pans for 10 minutes before inverting onto a wire rack to cool completely.

When cool, frost with your favorite cream cheese icing.