14-Carat Cake with Vanilla Cream Cheese Frosting 2 cups Flour 2 cups Sugar 2 teaspoons Baking powder 1 1/2 cups Oil 1 1/2 teaspoons Baking soda 2 cups Raw carrots -- grated 1 teaspoon Salt 1 can Crushed pineapple -- drained 2 teaspoons Ground cinnamon 1/2 cup Chopped nuts Eggs -----VANILLA CREAM CHEESE FROSTING----- 1/2 cup Butter 1 teaspoon Vanilla 1 package Cream cheese -- softened 1 pound Powdered sugar -- sifted
Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and add sugar. Let stand until sugar dissolves, about 10 min. Stir in oil, carrots, drained pineapple and nuts. Turn into 3 greased and floured 9" round cake pans or 1 (13x9) pan and bake at 350F 35 to 40 min for layer pans and about 55 min for rectangular pan, or until cake springs back when lightly touched. Cool in pans about 10 min, 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. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
