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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

â—¦ 2 ¼ cups sifted flour
â—¦ 2 teaspoons baking powder
â—¦ 1 ½ teaspoons baking soda
â—¦ 1 ½ teaspoons salt
â—¦ 2 teaspoons cinnamon
â—¦ 2 cups sugar
â—¦ 1 ½ cups salad oil
â—¦ 4 eggs
â—¦ 2 cups finely shredded carrots
â—¦ 1 (8 ½-ounce) can crushed pineapple, drained
â—¦ ½ cup chopped walnuts

Cream Cheese Frosting:
â—¦ ½ cup butter or margarine
â—¦ 1 (8-ounce) package cream cheese, softened
â—¦ 1 teaspoon vanilla
â—¦ 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.