14-carat cake with vanilla cream cheese frosting

 
              14-CARAT CAKE WITH VANILLA CREAM CHEESE FROSTING
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Flour
    2       ts           Baking powder
    1 1/2   ts           Baking soda
    1       t            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       t            Vanilla
    1       lb           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.
  
 
 
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