Recipe By : (C) 1992 The Los Angeles Times
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Flour
2 c Raw carrots -- grated
2 ts Baking powder
8 1/2 oz Can crushed pineapple -- drained
1 1/2 ts Baking soda
1/2 c Nuts -- chopped
1 ts Salt
2 ts Ground cinnamon
1/2 c Butter
4 Eggs
8 oz Cream cheese -- softened
2 c Sugar
1 ts Vanilla
1 1/2 c Oil
1 lb Powdered sugar -- sifted
Sift together flour, baking powder, soda, salt, and cinnamon. Beat
eggs and add sugar. Let stand until sugar dissolves, about
10 minutes. Stir in oil, carrots, drained pineapple, and nuts. Turn
into three greased and floured 9" round cake pans or one 13x9" pan
and bake at 350°F for 35 to 40 minutes for layer pans and about
55 minutes for 13x9" pan, or until cake springs back when lightly
touched. Cool in pans about 10 minutes, then turn onto wire racks to
cool completely.
To make frosting, combine butter, cream cheese, and vanilla in large
bowl and beat until well blended. Add powdered sugar gradually,
beating vigorously. If too thick, thin with milk to spreading
consistency. Frost between layers, top and sides of layer cake. Frost
top and sides of sheet cake.
