FOURTEEN CARAT CAKE WITH VANILLA CREAM CHEESE FROSTING
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
2 cups sugar
1 1/2 cups oil
2 cups grated raw carrots
8 1/2 ounce can crushed pineapple, drained
1/2 cup chopped nuts
Frosting:
1/2 cup butter or margarine
8 ounces cream cheese; softened
1 teaspoon vanilla
1 pound powdered sugar; sifted
Sift together flour, baking powder, soda, salt, and cinnamon. Beat eggs
and add sugar. Let stand until sugar dissolves, for 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 350 degrees for 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 for 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. Enjoy.
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