14 Carat Cake

Servings: 12

2 cups flour

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

4 eggs

2 cups sugar

1½ cups vegetable oil

2 cups grated raw carrots (about 3 medium carrots)

1 (8-ounce) can crushed pineapple, drained

½ cup chopped nuts

Preheat oven to 350 degrees.

Sift together first five ingredients. In a separate bowl, beat eggs with wire whisk. Add sugar and beat until dissolved. Add remaining ingredients. Mix well.

Turn into three greased and floured 9-inch cake pans. Bake for 34 to 40 minutes, until done.

Cool in pans 10 minutes. Invert onto racks to cool completely.

Frost with Vanilla Cream Cheese Frosting between layers on top and sides.

½ cup butter or margarine, softened

1 (8-ounce) package cream cheese

1 teaspoon vanilla extract

1 pound confectioners’ sugar

Combine butter, cream cheese and vanilla in mixing bowl and blend until smooth.

Add sugar gradually until well incorporated.

Ingredients and baking time

• I used White Lily All-Purpose Flour for this cake, measured by spooning the flour into a measuring cup, then leveling with the flat end of a knife.

• Use large eggs.

• Use granulated sugar.

• A food processor fitted with a fine shred blade works well for grating the carrots.

• If you don’t want the pineapple in your cake layers to be conspicuous, chop the drained, crushed pineapple a bit more before mixing it into the batter.

• Chopped walnuts are nice in this cake.

• My layers were done in 25 to 30 minutes.

• An electric mixer, set to medium speed, was used for mixing the frosting until it was smooth and well combined.

• The frosting ingredients were doubled in order to provide the cake with a “crumb coat” base (see following notes) and for decorating the cake.

• Leftover frosting may be frozen in an airtight container for up to three months.

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