Cooking Index - Cooking Recipes & Ideas14-Carat Cake With Vanilla Cream Cheese Frosting Recipe - Cooking Index

14-Carat Cake With Vanilla Cream Cheese Frosting

Courses: Dessert
Serves: 12 people

Recipe Ingredients

2 cups 125g / 4.4ozFlour
2 teaspoons 10mlBaking powder
1 1/2 teaspoons 7.5mlBaking soda
1 teaspoon 5mlSalt
2 teaspoons 10mlGround cinnamon
4   Eggs
2 cups 396g / 13ozSugar
1 1/2 cups 355mlOil
2 cups 220g / 7.8ozGrated raw carrots
8 1/2 oz 241gCanned crushed pineapple - drained
1/2 cup 73g / 2.6ozNuts - chopped
1/2 cup 99g / 3.5ozButter or margarine
8 oz 227gCream cheese - softened
1 teaspoon 5mlVanilla
1 lb 454g / 16ozPowdered 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.

Home Cooking magazine -- August 1997


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.