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Twenty-four Karat Cake

Source of Recipe

by Deanna, from Clare Hamilton


List of Ingredients

2 cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1 ½ cups oil
4 eggs
2 cups grated carrots
8 ounces crushed pineapple in juice -- undrained
½ cup walnuts – chopped


Recipe

Sift dry ingredients together into large bowl. Add sugar, oil and eggs, mix well. Add carrots, pineapple with juice and nuts. Bake in greased and floured 9x13" pan or bundt pan at 350° for about 45 minutes or until done. Cool on rack. Frost with *Cream Cheese Frosting.

Can be made as a layer cake. Makes two 8" or 9" layers - bake for 35 minutes.

DEANNA’s NOTES : Makes excellent wedding cake.
I got this recipe from the gal that taught me cake decorating years ago. I've used it for wedding cakes and it always comes out great, never dry and has a great flavor, too.

CREAM CHEESE FROSTING
Recipe By : Clara Hamilton

½ cup butter
8 ounces cream cheese -- softened
1 teaspoon vanilla
1 pound powdered sugar, sifted

Cream together butter, cream cheese and vanilla. Beat in powdered sugar. Frost cake as desired.

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NOTES : For a bundt cake, use half the frosting recipe.