Recipe - 14-Carat Cake

2 cup Flour
1 One half teaspoon Baking soda
2 teaspoon Cinnamon
1 One half cup Salad oil
2 cup Carrots; finely grated
One half cup Nuts; chopped
1 cn 3 One half ounce flaked coconut;
(optional)
2 teaspoon Baking powder
1 One half teaspoon Salt
1 One half cup Sugar
4 Eggs
8 One half ounce Crushed pineapple; drained

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 : Keeps 2 weeks refrigerated.
Posted to recipeludigest by GramWag@aol.com on Feb 4, 1998