24 Karat Cake

By jann

Ingredients

• For the cake:
• 2 1/4 cups plain flour
• 1 1/2 cups oil
• 1 tsp baking powder
• 1 1/2 tsp baking soda
• 3 eggs
• 2 cups grated carrots
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 cups sugar
• 1 can (8 1/2 ounce) crushed pineapple, drained
• 1/2 cup chopped nuts
• 1 cup sweetened flaked coconut
• 3/4 cup unsweetened cocoa powder, sifted
• 1/2 cup semi-sweet chocolate chips
• 1 tsp. vanilla
• For the frosting:
• 8 oz cream cheese
• 1 stick butter
• 3 1/2 cups powdered sugar
• 1 tsp vanilla

Details

Adapted from keyingredient.com

Preparation

Step 1

For the cake:
Mix together sugar, oil, and eggs in a large bowl. In separate bowl sift together all other dry ingredients. Slowly add dry mixture to the wet mixture of sugar, oil and eggs. Add the pineapple, carrots. Stir in chocolate chips and nuts. Pour into a 9x13 pan ( use a sheet cake pan to keep from being so thick). Bake at 350 degrees Fahrenheit for 35 minutes or until toothpick comes out clean. Cool when done.

For the frosting:
Mix all ingredients together and frost cake. Slice and serve.