14 KARAT CAKE
2 cups EACH flour and sugar
2 tsp baking powder …………………1-1/2 baking soda
1 tsp salt …………………………………1 TB cinnamon
1-1/2 cups cooking oil ………………4 eggs
2 cups grated carrots (food processor works well)
1 8-oz. can crushed pineapple, drained
1/2 cup finely chopped/ground nuts (optional)
Frosting:
1/2 cup real butter, softened
8 oz. cream cheese, softened
1 tsp pure vanilla
1 lb. powdered sugar
about 1 cup chopped nuts for garnish on sides (optional)
Sift together flour, baking powder & soda, salt & cinnamon. Add sugar, oil and eggs and mix well. Add carrots, drained pineapple and nuts.
Turn into THREE 9” layer pans or TWO 10” layer pans (or 9×13” pan) which has been greased and floured. Bake at 350 for 35-40 min, or until cake tests done.
Frosting:
Cream butter, cream cheese and vanilla. Beat in powdered sugar until spreading consistency. (If too thick, add milk and beat) Can press chopped nuts on the sides, if desired ... cute decorated with marzipan or cookie carrots