14-Carat Cake

(from The Los Angeles Times California Cookbook)

2 cups flour
2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 tsp cinnamon
4 eggs
2 cups sugar
1-1/2 cups oil
2 cups grated raw carrots
8-1/2 oz. can unsweetened crushed pineapple, drained
1/2 cups chopped walnuts

Sift together dry ingredients. Beat eggs and add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil, carrots, drained pineapple, and nuts. Pour into three greased and floured layer cake pans or one 9" x 13" pan. Bake at 350 degrees F. for 35 to 40 minutes for layer pans and about 55 minutes for 9" x 13" pan, or until cake springs back when lightly touched. Cool in pans 10 minutes, then turn out onto wire racks to cool completely. Frost with:

1/2 cup butter or margarine, softened
8-oz. package cream cheese, softened
1 tsp. vanilla
1 pound powdered sugar, sifted

Combine butter, cream cheese and vanilla in a large bowl and beat until well-blended. Gradually beat in sugar. If too thick, thin with milk to spreading consistency. Frosts top and sides of three layers.

 

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