14 Carat Cake

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A WONDERFUL carrot cake! This one is light, with fluffy icing - not that heavy, moist "door-stop" cake ... great for birthday cakes!

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  • 3

Ingredients

  • Frosting:
  • 2 c. EACH flour and sugar
  • 2 tsp. baking powder
  • 1-1/2 t. soda
  • 1 tsp. salt
  • 1 Tb. cinnamon
  • 1-1/2 c. cooking oil
  • 4 eggs
  • 2 c. grated carrots
  • 1 8-oz. can crushed & drained pineapple
  • 1/2 c. finely chopped nuts (opt).
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  • 1/2 c. softened butter
  • 8 oz. softened cream cheese
  • 1 tsp. vanilla
  • 1 lb. sifted powder sugar

Preparation

Step 1

Sift together flour, baking powder & soda, salt & cinnamon. Add sugar, oil and eggs and mix well. Add carrots, drained pineapple and nuts. Turn into THREE 9" layer pans (or 9x13" pan) which has been greased and floured. Bake at 350 for 35-40 min, or until cake tests done.

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Frosting:
Cream butter, cream cheese and vanilla. Beat in powdered sugar until spreading consistency. (If too thick, add milk and beat) ... cute decorated with marzipan or cookie carrots

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