*  Exported from  MasterCook II  *
 
              14-Carat Cake with Vanilla Cream Cheese Frosting
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Flour
    2      cups          Sugar
    2      teaspoons     Baking powder
    1 1/2  cups          Oil
    1 1/2  teaspoons     Baking soda
    2      cups          Raw carrots -- grated
    1      teaspoon      Salt
    1      can           Crushed pineapple -- drained
    2      teaspoons     Ground cinnamon
      1/2  cup           Chopped nuts
                         Eggs
                         -----VANILLA CREAM CHEESE FROSTIN-----
      1/2  cup           Butter
    1      teaspoon      Vanilla
    1      package       Cream cheese -- softened
    1      pound         Powdered sugar -- sifted
 
 Sift together flour, baking powder, soda, salt and cinnamon.  Beat eggs 
 and add sugar.  Let stand until sugar dissolves, about 10 min.  Stir in 
 oil, carrots, drained pineapple and nuts.  Turn into 3 greased and floured 
 9″ round cake pans or 1 (13x9) pan and bake at 350F 35 to 40 min for layer 
 pans and about 55 min for rectangular pan, or until cake springs back when 
 lightly touched.  Cool in pans about 10 min, 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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