14-Carat Cake with Vanilla Cream Cheese Frosting

* Exported from MasterCook II *

14-Carat Cake with Vanilla Cream Cheese Frosting

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Flour
2 cups Sugar
2 teaspoons Baking powder
1 1/2 cups Oil
1 1/2 teaspoons Baking soda
2 cups Raw carrots -- grated
1 teaspoon Salt
1 can Crushed pineapple -- drained
2 teaspoons Ground cinnamon
1/2 cup Chopped nuts
Eggs
-----VANILLA CREAM CHEESE FROSTIN-----
1/2 cup Butter
1 teaspoon Vanilla
1 package Cream cheese -- softened
1 pound Powdered sugar -- sifted

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs
and add sugar. Let stand until sugar dissolves, about 10 min. Stir in
oil, carrots, drained pineapple and nuts. Turn into 3 greased and floured
9" round cake pans or 1 (13x9) pan and bake at 350F 35 to 40 min for layer
pans and about 55 min for rectangular pan, or until cake springs back when
lightly touched. Cool in pans about 10 min, 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.


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