Recipe - 14-Carat Cake With Vanilla Cream Cheese Frost

2 cup Flour
2 teaspoon Baking powder
1 One half teaspoon Baking soda
1 teaspoon Salt
2 teaspoon Ground cinnamon
4 Eggs
2 cup Sugar
1 One half cup Oil
2 cup Grated raw carrots
8 One half ounce Canned crushed pineapple
drained
One half cup Chopped nuts

VANILLA CREAM CHEESE FROSTIN
One half cup Butter or margarine
8 ounce Cream cheese; softened
1 teaspoon Vanilla
1 pound 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 3 greased and floured 9inch
round cake pans or 1 (13 x 9inch) pan and bake at 350F 35 to 40 minutes
for layer pans and about 55 minutes for 13 x 9inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini