14-carat cake with vanilla cream cheese frost

 
               14-Carat Cake with Vanilla Cream Cheese Frost
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Flour
    2      cups          Grated raw carrots
    2      teaspoons     Baking powder
    8 1/2  ounces        Canned crushed pineapple -- dr
    1 1/2  teaspoons     Baking soda
      1/2  cup           Chopped nuts
    1      teaspoon      Salt
 					
    2      teaspoons     Ground cinnamon
      1/2  cup           Butter or margarine
    4                    Eggs
    8      ounces        Cream cheese -- softened
    2      cups          Sugar
    1      teaspoon      Vanilla
    1 1/2  cups          Oil
    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 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.
 
  (C) 1992 The Los Angeles Times
 
 
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