Recipe: Bubble's Bakery 14 Carat Cake

recipelink.com Chat Room Recipe Swap - 2001-07-13
From: recipelink.com

Bubble's Bakery 14 Carat Cake
From: tamale
Newsgroups: rec.food.cooking
Date: 6-26-96
Recipe By: Bubble's Bakery, LA
Serving Size: 12

2 cups flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups sugar
1 1/2 cups oil
4 eggs
2 cups carrots, grated
1 (8 1/2 oz.) crushed pineapple, drained
1/2 cup chopped walnuts

Cream Cheese Frosting:
1/2 cup butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 lb. confectioner's sugar, sifted

Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs and mix well. Stir in carrots, drained pineapple and walnuts. Turn into three greased and floured 9-inch layer cake pans or a 13x9-inch pan and bake at 350 degrees 35 to 40 minutes until the top springs back when touched lightly with a finger. Cool a few minutes in pans, then turn out onto wire racks to cool. Frost and stack layers.

Cream Cheese Frosting
Combine butter, cream cheese and vanilla; beat until well blended. Add sugar gradually, beating vigorously. If too thick, add a small amount of milk to thin to spreading consistency.