My Mom's CARAT CAKE WITH VANILLA CREAM CHEESE FROSTING 2 cups all-purpose flour 2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 2 tsp. ground cinnamon 4 eggs 2 c. sugar 1 1/2 c. oil 2 c. grated raw carrots 1 (8 1/2 oz.) can crushed pineapple, drained 1/2 c. chopped nuts
VANILLA CREAM CHEESE FROSTING: 1/2 c. butter 1 (8 oz.) pkg. cream cheese, softened 1 tsp. vanilla 1 lb. powdered sugar, sifted Sift together flour, baking powder, 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 1 (13 x 9 inch) pan and bake at 350 degrees for 35 to 40 minutes for layer pans and about 55 minutes for 13 x 9 inch pan, or until cake springs back when lightly touched. Cool in pans about 10 minutes, then turn onto wire racks to cool completely. To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency. Frost between layers, top and sides of layer cake. Frost top and sides of sheet cake. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
