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14- Carat Cake with Cream Cheese Frosting Recipe

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This recipe for 14- Carat Cake with Cream Cheese Frosting, by , is from The McCullough Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Gunnoe
Added: Saturday, February 21, 2009


2 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 eggs
2 cups sugar
1 1/2 cups oil
2 cups grated raw carrots
1 (8 1/2oz) can crushed pineapple, drained
1/2 cup chopped nuts
Vanilla Cream Cheese frosting:
1/2 cup butter or margarine
1 (8oz) package cream cheese, softened
1 tsp vanilla
1 lb powdered sugar sifted

Sift together flour, baking powder, baking soda, salt and cinnamon. Beat eggs and add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil, carrots, drained pineapple, and nuts. Turn into 3 greased and floured 9-inch round cake pans or a 13x9-inch pan and bake at 350 for 35-40 minutes for layered pans or about 55 minutes for 13x9-inch pan, or until cake springs back when lightly touched. Cool in pans about 10 minutes, then turn onto wire racks to cool completely.
For the frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add sugar gradually, beating vigorously. If too thick, thin with milk .

Personal Notes:
Personal Notes:
If baking cake in 13x9-inch pan, check cake at 25 minutes, ours didn't take as long to cook. If you're pineapple lovers like us try using only 1/2 lb of powdered sugar in frosting and use 1 can crushed pineapple with juice instead!




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