This cake doesn't have any gold (sorry!)
nor does it's ingredients call for 14 Carrots!
It comes from the Farm Journal's Country Cookbook
that I received when I was first married (O so long ago!).
This is my favorite Carrot Cake ~ full of
sweet carrots, pineapple, nuts and coconut it is
dense, moist and delicious!
2 C sifted flour
2 tsp. baking powder
1 1/2 tsp. soda
1 1/2 tsp. salt
2 tsp. ground cinnamon
2 C. sugar
1 1/2 C. oil
2 C. finely grated raw carrots
1 (8 1/2 oz.) can crushed pineapple, drained
1/2 C. chopped nuts
1 (3 1/2 oz.) can flaked coconut
Sift together flour, baking powder, baking soda, salt and cinnamon.
Add sugar, oil and eggs; mix well.
Add carrots, pineapple, nuts and coconut; blend thoroughly.
(I use organic when I can, our own chicken eggs, juice sweetened pineapple, &
chopped pecans. Do they even make coconut in the cans anymore? I just grab
a nice large handful or two from the bag! ;~P)
Pour into three 9" round layer cake pans that have been greased and floured.
(Or a 9X13 as I have used here, or as I usually do, use a tube
or bundt pan, greased and floured.)
Bake in moderate oven (350*) 35-40 minutes
(Mine was 45 minutes in the 9X13 pan,
1 hour in a tube or bundt pan. You will need to
check every 5 minutes or so, after the 35 minutes, depending on your
pan type. Toothpick should come out clean.)
Remove from the oven, cool a few minutes in pans.
Turn out on racks and cool thoroughly.
(Mine stayed in the pan!)
Fill layers (if using 9" layer pans)and
frost top (and sides) with
Cream Cheese Frosting (recipe follows)
Eat and Enjoy!
(Ingredients corrected 3/6/10