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14 CARAT CAKE

- from Cupcake recipe
2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. grated raw carrots
1 (8 oz.) can crushed pineapple
1/2 c. chopped nuts
Sift flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs;
mix well. Stir in carrots, drained pineapple and nuts. Turn into 3 greased and
floured 9 inch layer cake pans. Bake at 350 degrees for 35 to 40 minutes. Cool
and frost. --FROSTING:--
1/2 c. butter
6 oz. cream cheese
1 tsp. vanilla
1 lb. powdered sugar
1/4 c. coconut
1/4 c. raisins
Cream butter, cream cheese and vanilla, beat well. Add sugar a little at a
time. When blended, add coconut and raisins.
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