14-Carat Cake



CAKE:

• 2 cups flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons 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 cup chopped walnuts

FROSTING:

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

CAKE:
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 pans or one 9" X 13" pan. Bake at 350F 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.

FROSTING:
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.