14-Carat Cake with Vanilla Cream Cheese Frosting
2 c Flour 2 ts Baking powder 1 1/2 ts Baking soda 1 t Salt 2 ts Ground cinnamon 4 Eggs 2 c Sugar 1 1/2 c Oil 2 c Grated raw carrots 8 1/2 oz Canned crushed pineapple - drained 1/2 ...
Ingredients
- 2c flour
- 2ts baking powder
- 11/2 ts baking soda
- 1t salt
- 2ts ground cinnamon
- 4eggs
- 2c sugar
- 11/2 c oil
Directions
- 1
2 c Flour 2 ts Baking powder 1 1/2 ts Baking soda 1 t Salt 2 ts Ground cinnamon 4 Eggs 2 c Sugar 1 1/2 c Oil 2 c Grated raw carrots 8 1/2 oz
- 2
Beat eggs and add sugar
- 3
Let stand until sugar dissolves, about 10 minutes
- 4
Stir in oil, carrots, drained pineapple and nuts
- 5
Turn into 3 greased and floured 9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40 minutes for layer pans and about 55
- 6
Cool in pans about 10 minutes, then turn onto wire racks to cool completely
- 7
To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended
- 8
Add powdered sugar gradually, beating vigorously