A 14-carat Carrot Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 cups flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 eggs
• 2 cups sugar
• 1 1/2 cups oil
• 2 cups grated raw carrots
• 1 (8 ounce) can crushed pineapple in juice, drained
• 1/2 cup chopped nuts (walnuts or pecans)
• 1/2 cup butter or 1/2 cup margarine
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 1 lb confectioners' sugar (sifted)

Recipe

• 1 preheat oven to 350°f.
• 2 sift together flour, baking powder, soda, salt and cinnamon.
• 3 in mixing bowl, beat eggs and add sugar.
• 4 let stand until sugar dissolves, about 10 minutes.
• 5 stir in oil, carrots, drained pineapple and nuts.
• 6 stir in dry ingredients and beat until well blended--3 minutes or so with blender.
• 7 turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
• 8 bake at 350°f for 35 to 40 minutes or until cake springs back when lightly touched.
• 9 cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
• 10 frosting: combine butter, cream cheese and vanilla in large bowl and beat until well blended.
• 11 add powdered sugar gradually, beating vigorously.
• 12 if frosting is too thick, thin with a few drops of milk to spreading consistency.