Fourteen Carat Cake With Vanilla Cream Frosting |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nicholas Estate in Dallas, Texas in 1986. Ingredients:
2 cups flour |
2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons ground cinnamon |
4 eggs |
2 cups sugar |
1-1/2 cups oil |
2 cups grated raw carrots |
8-1/2 ounces canned crushed pineapple drained |
1/2 cup nuts chopped |
frosting |
1/2 cup butter |
8 ounces cream cheese softened |
1 teaspoon vanilla |
1 pound powdered sugar sifted |
Directions:
1. Sift together flour, baking powder, soda, salt and cinnamon.
2. Beat eggs and add sugar then allow to stand until sugar dissolves about 10 minutes.
3. Stir in oil, carrots, drained pineapple and nuts then turn into 3 greased and floured round cake pans.
4. Bake at 350 for 40 minutes then cool in pans 10 minutes and turn onto wire racks to cool.
5. To make frosting combine butter, cream cheese and vanilla and beat until well blended.
6. Add powdered sugar gradually beating vigorously.
7. If too thick thin with milk to spreading consistency.
8. Frost between layers, top and sides of cake.
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