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    14-Carat Cake

    Source of Recipe

    Carol Blatnick

    Recipe Introduction

    This wonderful carrot cake was the winning recipe in the desserts category for the April 25th, 2003 Pine River Community Cook-Off in Bayfield, Colorado.

    List of Ingredients

    ◦ 2 cups sifted flour
    ◦ 2 teaspoons baking powder
    ◦ 1 teaspoons baking soda
    ◦ 1 teaspoons salt
    ◦ 2 teaspoons cinnamon
    ◦ 2 cups sugar
    ◦ 1 cups salad oil
    ◦ 4 eggs
    ◦ 2 cups finely shredded carrots
    ◦ 1 (8 -ounce) can crushed pineapple, drained
    ◦ cup chopped walnuts

    Cream Cheese Frosting:
    ◦ cup butter or margarine
    ◦ 1 (8-ounce) package cream cheese, softened
    ◦ 1 teaspoon vanilla
    ◦ 1 (1-pound) box powdered sugar

    Recipe

    Sift together flour, baking powder, baking soda, salt and cinnamon in mixing bowl. Add sugar, oil and eggs. Beat at medium speed of electric mixer for 1 minute. Stir in carrots, pineapple and walnuts.

    Turn mixture into three greased and floured loaf pans or one 9 x 12-inch greased and floured pan. Bake at 350 F for 45 minutes or until cake tests done.

    For the cream cheese frosting, cream together butter, cream cheese and vanilla in a bowl at medium speed of electric mixer. Gradually add powdered sugar, beating well until smooth and creamy. If mixture is too thick to spread, add a little milk.

    Frost cake with cream cheese frosting when cake has cooled.


 

 

 


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