Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    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


    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |