Fourteen Carat Cake. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 2 cups of all-purpose flour. 2 teaspoons of baking powder. 1 & 1/2 teaspoons of baking soda. 1 & 1/2 teaspoons of salt. 2 teaspoons of ground cinnamon. 2 cups of white sugar. 1 1/2 cups *EVOO extra virgin olive oil OR vegetable oil. 4 eggs. 1 cup of grated carrots. 1 *8 ounce can of crushed pineapple drained. 1/2 cup of chopped walnuts. 1 cup of flaked coconut. Preheat oven to 350F grease and flour three 9 inch pans. In large bowl stir together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs, mix well for 1 minute. Stir in carrots, pineapple, walnuts and coconut. Divide batter evenly between prepared pans. Bake for 35 to 40 minutes in preheated oven until toothpick inserted comes out clean. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely. Frost with cream cheese icing. Serves 12.