I discovered it years ago in a cookbook my mother-in-law gave me - Stirring Performances. Charles Kuralt from CBS news reviewed this cookbook and said, "The fabulous moist 14 Carat Cake recipe alone is worth double the price of the cookbook!" I hope you'll bake it soon!
Fourteen Carrot Cake
2 cups flour
2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 and 1/2 cups vegetable oil (canola)
2 cups raw carrots, grated
1 (8 and 1/2 oz ) can crushed pineapple, drained
1/2 cup chopped pecans
Pre-heat oven to 350.
Sift together first five ingredients.
In a separate bowl, beat eggs with wire whisk. Add sugar and beat until dissolved.
Add remaining ingredients . Mix well.
Turn into three greased and floured 9-inch cake pans. Bake 35-40 minutes, until done.
Cool in pans 10 minutes. Invert onto racks to cool completely.
Frost with Vanilla Cream Cheese Frosting between layers, on top, and sides.
Vanilla Cream Cheese Frosting:
1/2 Cup butter or margarine, softened
1 (8oz) package cream cheese, softened
1 teaspoon pure vanilla extract
1 pound confectioners sugar
Combine butter, cream cheese, and vanilla in mixing bowl and blend until smooth.
Add sugar gradually until well incorporated.