14-Carat Cake with Vanilla Cream Cheese Frost
| Yield: | 12 Servings |
| Categories: | Cakes, Desserts |
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 2 | ts | Ground cinnamon |
| 4 | Eggs | |
| 2 | c | Sugar |
| 1 1/2 | c | Oil |
| 2 | c | Grated raw carrots |
| 8 1/2 | oz | Canned crushed pineapple drained |
| 1/2 | c | Chopped nuts |
| VANILLA CREAM CHEESE FROSTIN | ||
| 1/2 | c | Butter or margarine |
| 8 | oz | Cream cheese; softened |
| 1 | ts | Vanilla |
| 1 | lb | Powdered sugar; sifted |
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