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Desserts: 14 Carat Cake with Vanilla Cream Cheese Frosting

Source of Recipe

4 on 4


List of Ingredients

2 c Flour
2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 ts Ground cinnamon
4 Eggs
2 c Sugar
1 1/2 c Oil
2 c Grated raw carrots
8 1/2 oz Canned crushed pineapple
- drained
1/2 c Chopped nuts

------------------------VANILLA CREAM CHEESE
FROSTIN------------------------
1/2 c Butter or margarine
8 oz Cream cheese; softened
1 ts Vanilla
1 lb Powdered sugar; sifted




Recipe

Sift together flour, baking powder, soda, salt and
cinnamon. Beat eggs and
add sugar. Let stand until sugar dissolves, about 10
minutes. Stir in oil,
carrots, drained pineapple and nuts. Turn into 3 greased
and floured 9-inch
round cake pans or 1 (13- x 9-inch) pan and bake at 350F
35 to 40 minutes
for layer pans and about 55 minutes for 13- x 9-inch pan,
or until cake
springs back when lightly touched. Cool in pans about 10
minutes, then turn
onto wire racks to cool completely.

To make frosting, combine butter, cream cheese and vanilla
in large bowl
and beat until well blended. Add powdered sugar gradually,
beating
vigorously. If too thick, thin with milk to spreading
consistency. Frost
between layers, top and sides of layer cake. Frost top and
sides of sheet
cake.