14-Carat Cake with Vanilla Cream Cheese Frost

Title:
14-Carat Cake with Vanilla Cream Cheese Frost

Yield:
12 Servings

Categories:
Cakes,
Desserts




Ingredients:





     2 c  Flour


     2 ts Baking powder


 1 1/2 ts Baking soda


     1 ts 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 ts 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini