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14-carat cake with vanilla cream cheese frosting

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Categories: Cakes, Cheese, Cheese & Eggs, Desserts, Icings & Frostings
Yield: 12
Rating: no rating.
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Ingredients:
2 cupFlour
2 tspBaking powder
1 1/2 tspBaking soda
1 tspSalt
2 tspGround cinnamon
4 Eggs
2 cupSugar
1 1/2 cupOil
2 cupGrated raw carrots
8 1/2 ozCanned crushed pineapple
- drained
1/2 cupChopped nuts
FROSTING
1/2 cupButter or margarine
8 ozCream cheese, softened
1 tspVanilla
1 lbsPowdered sugar, sifted
Procedures:
1Sift together flour, baking powder, soda, salt and cinnamon.
2Beat eggs and add sugar.
3Let stand until sugar dissolves, about 10 minutes.
4Stir in oil, carrots, drained pineapple and nuts.
5Turn 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.
6Cool in pans about 10 minutes, then turn onto wire racks to cool completely.
7to make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended.
8Add powdered sugar gradually, beating vigorously.
9If too thick, thin with milk to spreading consistency.
10Frost between layers, top and sides of layer cake.
11Frost top and sides of sheet cake.
12(c) 1992 the los angeles times
14-carat cake with vanilla cream cheese frosting Reviews
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