14-Carat Cake with Vanilla Cream Cheese Frost

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Title: 14-Carat Cake with Vanilla Cream Cheese Frost
Yield: 12 Servings
Categories: Cakes, Desserts


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

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