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14-carat cake with vanilla cream cheese frosting
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| Artist: |
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| Categories: |
Cakes, Cheese, Cheese & Eggs, Desserts, Icings & Frostings |
| Yield: |
12 |
| Rating: |
no rating. |
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Ingredients:
| 2
| cup | Flour | | 2
| tsp | Baking powder | | 1 1/2
| tsp | Baking soda | | 1
| tsp | Salt | | 2
| tsp | Ground cinnamon | | 4
| | Eggs | | 2
| cup | Sugar | | 1 1/2
| cup | Oil | | 2
| cup | Grated raw carrots | | 8 1/2
| oz | Canned crushed pineapple | | | - drained | | 1/2
| cup | Chopped nuts | | | VANILLA CREAM CHEESE FROSTIN | | 1/2
| cup | Butter or margarine | | 8
| oz | Cream cheese, softened | | 1
| tsp | Vanilla | | 1
| lbs | Powdered sugar, sifted |
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Procedures:
| 1 | Sift together flour, baking powder, soda, salt and cinnamon. | | 2 | Beat eggs and add sugar. | | 3 | Let stand until sugar dissolves, about 10 minutes. | | 4 | Stir in oil, carrots, drained pineapple and nuts. | | 5 | 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. | | 6 | Cool in pans about 10 minutes, then turn onto wire racks to cool completely. | | 7 | to make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. | | 8 | Add powdered sugar gradually, beating vigorously. | | 9 | If too thick, thin with milk to spreading consistency. | | 10 | Frost between layers, top and sides of layer cake. | | 11 | Frost top and sides of sheet cake. |
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| 14-carat cake with vanilla cream cheese frosting Reviews |
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1 reviews |
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