14-Carat Cake With Vanilla Cream Cheese Frosting

Recipe Ingredients

2 cups	125g / 4.4oz	Flour
2 teaspoons	10ml	Baking powder
1 1/2 teaspoons	7.5ml	Baking soda
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Ground cinnamon
4		Eggs
2 cups	396g / 13oz	Sugar
1 1/2 cups	355ml	Oil
2 cups	220g / 7.8oz	Grated raw carrots
8 1/2 oz	241g	Canned crushed pineapple - drained
1/2 cup	73g / 2.6oz	Nuts - chopped
		Frosting
1/2 cup	99g / 3.5oz	Butter or margarine
8 oz	227g	Cream cheese - softened
1 teaspoon	5ml	Vanilla
1 lb	454g / 16oz	Powdered sugar - sifted

Recipe Instructions

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.

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.

Source:
Home Cooking magazine -- August 1997

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