14-Carat Cake with Vanilla Cream Cheese Frosting

• 2 cups flour, all-purpose
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon ground
• 4 large eggs
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 2 cups carrots grated
• 8 1/2 ounces pineapple, canned, crushed drained
• 1/2 cup nuts chopped
• 1/2 cup butter or margarine
• 8 ounces cream cheese softened
• 1 teaspoon vanilla extract
• 1 pound powdered sugar sifted

1. Sift together flour, baking powder, soda, salt and cinnamon.
2. Beat eggs and add sugar.
3. Let stand until sugar dissolves, about 10 minutes.
4. Stir in oil, carrots, drained pineapple and nuts.
5. Turn into 3 greased and floured 9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F (180C) 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.
6. Cool in pans about 10 minutes, then turn onto wire racks to cool completely.
7. To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended.
8. Add powdered sugar gradually, beating vigorously.
9. If too thick, thin with milk to spreading consistency.
10. Frost between layers, top and sides of layer cake.
11. Frost top and sides of sheet cake.

flour, baking powder, baking soda, salt, cinnamon ground, eggs, sugar, vegetable oil, carrots, pineapple, nuts, butter, cream cheese, vanilla, sugar

Taken from recipeland.com/recipe/v/14-carat-cake-vanilla-cream-che-4516 (may not work)