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Recipe: 14 Carat Cake
Similar Categories: Carat, Cake
2-1/4 cups sifted flour 2 tsp baking powder 1-1/2 tsp baking soda 1-1/2 tsp salt 2 tsp cinnamon 2 cups sugar 1-1/2 cups salad oil 4 eggs 2 cups finely shredded carrots 1 (8-1/2-oz.) can crushed pineapple, drained 1/2 cup chopped walnuts
-- Cream Cheese Frosting -- 1/2 cup butter or margarine 1 (8-oz.) pkg. cream cheese, softened 1 tsp vanilla 1 (1-lb.) box powdered sugar
Recipe
1. Sift together flour, baking powder, baking soda, salt and
cinnamon in mixing bowl. Add sugar, oil and eggs. Beat at medium
speed of electric mixer for 1 minute. Stir in carrots, pineapple and
walnuts.
2. Turn mixture into 3 greased and floured loaf pans or one 9x12-
inch greased and floured pan. Bake at 350 degrees (F) for 45 minutes
or until cake tests done.
3. For the cream cheese frosting: Cream together butter, cream
cheese and vanilla in a bowl at medium speed of electric mixer.
Gradually add powdered sugar, beating well until smooth and creamy.
If mixture is too thick to spread, add a little milk.
Frost cake with cream cheese frosting when cake has cooled.
-- Cream Cheese Frosting -- 1/2 cup butter or margarine 1 (8-oz.) pkg. cream cheese, softened 1 tsp vanilla 1 (1-lb.) box powdered sugar
Recipe
1. Sift together flour, baking powder, baking soda, salt and
cinnamon in mixing bowl. Add sugar, oil and eggs. Beat at medium
speed of electric mixer for 1 minute. Stir in carrots, pineapple and
walnuts.
2. Turn mixture into 3 greased and floured loaf pans or one 9x12-
inch greased and floured pan. Bake at 350 degrees (F) for 45 minutes
or until cake tests done.
3. For the cream cheese frosting: Cream together butter, cream
cheese and vanilla in a bowl at medium speed of electric mixer.
Gradually add powdered sugar, beating well until smooth and creamy.
If mixture is too thick to spread, add a little milk.
Frost cake with cream cheese frosting when cake has cooled.
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