With Easter just 3 weeks away I wanted to share one of my favorite Easter recipes — 14 Carat Cake! It’s so yummy and one more way to get a veggie and a fruit into your children. It’s been in my family for a while and I hate to admit I don’t know where it came from to give credit!

2C sifted flour
2t baking powder
1t salt
2t cinnamon
2C sugar
1C salad oil (note, can replace oil with pineapple juice)
4 large eggs
2C finely grated carrots
1 8.5 oz can crushed pineapple, drained
1/2C chopped walnuts
1 3.5 oz can flaked coconut (optional)
Cream Cheese Frosting (recipe follows)

Sift together flour, baking powder, baking soda, salt & cinnamon. Add sugar, salad oil & eggs; mix well. Add carrots, pineapple, nuts & coconut; blend thoroughly.

Pour into 3 9″ round layer cake pans that have been greased and floured.

Bake in moderate oven (350) 35-40 minutes. Remove from oven, cool a few minutes in pans. Turn out on wire racks and cool thoroughly. Frost layers and top and sides of cake with Cream Cheese Frosting.

Cream Cheese Frosting Recipe
1/2C butter or margarine
1 8 oz package cream cheese
1t vanilla
1lb confectioners sugar, sifted

Combine butter, cream cheese and vanilla; cream well. Add confectioners sugar gradually, beating well. If mixture is too thick to spread, add small amount of milk.