Fourteen Carat Cake With Vanilla Cream Frosting
From chefmeow 16 years ago
- 40 minutes to make
- Serves 12
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nicholas Estate in Dallas, Texas in 1986.
Ingredients
- 2 cups flour shopping list
- 2 teaspoons baking powder shopping list
- 1 1/2 teaspoons baking soda shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons ground cinnamon shopping list
- 4 eggs shopping list
- 2 cups sugar shopping list
- 1-1/2 cups oil shopping list
- 2 cups grated raw carrots shopping list
- 8-1/2 ounces canned crushed pineapple drained shopping list
- 1/2 cup nuts chopped shopping list
- Frosting: shopping list
- 1/2 cup butter shopping list
- 8 ounces cream cheese softened shopping list
- 1 teaspoon vanilla shopping list
- 1 pound powdered sugar sifted shopping list
How to make it
- Sift together flour, baking powder, soda, salt and cinnamon.
- Beat eggs and add sugar then allow to stand until sugar dissolves about 10 minutes.
- Stir in oil, carrots, drained pineapple and nuts then turn into 3 greased and floured round cake pans.
- Bake at 350 for 40 minutes then cool in pans 10 minutes and turn onto wire racks to cool.
- To make frosting combine butter, cream cheese and vanilla 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 cake.
The Rating
Reviewed by 3 people-
Beautiful;)
hayleesgrandma
in Waldron loved it
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Oh my, this sounds wonderful!
bluewaterandsand
in GAFFNEY loved it
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