Fourteen K Carrot Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 1.5 teaspoons baking soda 
• 9 ounce carrot baby food 
• 0.5 cup coconut or flaked
• 4  eggs 
• 2 cups flour all-purpose sifted
• 2 teaspoons ground cinnamon 
• 0.5 cup pineapple crushed drained
• 1.5 teaspoons salt 
• 1.5 cups vegetable oil 
• 0.5 cup walnuts chopped
• 2 cups sugar white

Equipment

• frying pan
• oven
• toothpicks
• cake form

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
2. Mix together the flour, baking powder, baking soda, salt, ground cinnamon. Stir in the white sugar.
3. Add the oil and the eggs and mix well. Stir in the carrots, pineapple, chopped nuts, and the coconut.
4. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.