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14 Carat Cake (Carrot Cake) Recipe

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This recipe for 14 Carat Cake (Carrot Cake) is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups cooking oil
1 (8 oz.) can crushed pineapple, drained
2 cups grated raw carrots
1/2 cup chopped nuts (optional)
1/2 cup butter
1 (8 oz.) package cream cheese, softened
1 teaspoon vanilla
1 lb. box confectioners sugar, sifted
Directions:
Directions:
CAKE:
Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil, eggs and mix well. Stir in carrots, pineapple and nuts. Turn into three greased and floured 9-inch layer cake pans or a 9x13 inch pan and bake at 350º for 35-40 minutes. Cool for a few minutes in pans and invert onto a wire rack to cool.

FROSTING:
Combine butter, cream cheese and vanilla and beat until well-blended. Add the confectioners sugar gradually to cream cheese mixture. If frosting is too thick, add a small amount of milk to thin to a spreading consistency.

For layers, spread tops and sides of frosting and stack.

 

 

 

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