14 Carat Cake With Vanilla Cream Cheese Frost Recipe

• 2 c. Flour
• 2 tsp Baking pwdr
• 1 1/2 tsp Baking soda
• 1 tsp Salt
• 2 tsp Grnd cinnamon
• 4 x Large eggs
• 2 c. Sugar
• 1 1/2 c. Oil
• 2 c. Grated raw carrots
• 8 1/2 ounce Canned crushed pineapple liquid removed
• 1/2 c. Minced nuts
• 1/2 c. Butter or possibly margarine
• 8 ounce Cream cheese, softened
• 1 tsp Vanilla
• 1 lb Powdered sugar, sifted

1. Sift together flour, baking pwdr, soda, salt and cinnamon.
2. Beat Large eggs and add in sugar.
3. Let stand till sugar dissolves, about 10 min.
4. Stir in oil, carrots, liquid removed pineapple and nuts.
5. Turn into 3 greased and floured 9-inch round cake pans or possibly 1 (13- x 9-inch) pan and bake at 350F 35 to 40 min for layer pans and about 55 min for 13- x 9-inch pan, or possibly till cake springs back when lightly touched.
6. Cold in pans about 10 min, then turn onto wire racks to cold completely.
7. To make frosting, combine butter, cream cheese and vanilla in large bowl and beat till well blended.
8. Add in powdered sugar gradually, beating vigorously.
9. If too thick, thin with lowfat milk to spreading consistency.
10. Frost between layers, top and sides of layer cake.
11. Frost top and sides of sheet cake.

flour, baking pwdr, baking soda, salt, cinnamon, eggs, sugar, oil, carrots, pineapple, nuts, butter, cream cheese, vanilla, powdered sugar

Taken from cookeatshare.com/recipes/14-carat-cake-with-vanilla-cream-cheese-frost-61316 (may not work)