14-Carat Cake With Vanilla Cream Cheese Frost
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14-Carat Cake With Vanilla Cream Cheese Frost
  Vanilla    Cheese    Cakes    Creams  
Last updated 6/12/2012 12:41:28 AM. Recipe ID 265. Report a problem with this recipe.
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      Title: 14-carat cake with vanilla cream cheese frost
 Categories: Cakes, Desserts
      Yield: 12 Servings
 
      2 c  Flour
      2 ts Baking powder
  1 1/2 ts Baking soda
      1 ts 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 c  Chopped nuts

----------------VANILLA CREAM CHEESE FROSTIN---------------------
    1/2 c  Butter or margarine
      8 oz Cream cheese; softened
      1 ts 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 350F 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.
 




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Recipe ID 265 (Apr 03, 2005)

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