Fourteen Carat Carrot Cake Food

14 CARROT CAKE

Steps:

• Drain a can of crushed pineapple and chop walnuts, setting aside 1/8 C of pineapple for frosting. Grate carrots to two Cups. Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, leaving 1/8 C for frosting and 1/4 C walnuts. Pour into greased and floured 9 x 13 pan. Bake at 350 degree F 35 minutes to one hour or until top springs back when touched lightly. Let cool.
• Mix cream cheese, sugar and margarine until fluffy. Add left over pineapple and walnuts and mix well. Apply to cooled cake. Consume. Yum!

A 14-CARAT CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, soda, salt and cinnamon.
• In mixing bowl, beat eggs and add sugar.
• Let stand until sugar dissolves, about 10 minutes.
• Stir in oil, carrots, drained pineapple and nuts.
• Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
• Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
• Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
• Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
• Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
• Add powdered sugar gradually, beating vigorously.
• If frosting is too thick, thin with a few drops of milk to spreading consistency.

14-KARAT CAKE

Steps:

• In a bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate.

14-CARAT CAKE WITH CREAM CHEESE FROSTING (LOWER FAT VERSION)

Steps:

• Preheat oven to 350°F Grease 3 9-inch round cake pans or a 9x13 inch rectangular baking pan.
• To make cake, sift together the flour, baking powder, baking soda, salt, and cinnamon.
• Add sugar, applesauce, and eggs. Mix well.
• Stir in carrot, nuts, and pineapple.
• Turn batter out into cake pan(s). Bake in center of oven at 350°F for 35-40 minutes for round pans, or about 45-50 minutes for rectangular pan (cake should be set in middle and shrink from pan at edges a bit).
• Cool a few minutes in pans. Remove to wire racks to cool completely (you may keep it in the rectangular pan if you plan to frost the top only and serve it from the pan).
• Meanwhile, make cream cheese frosting.
• Combine butter, cream cheese, and vanilla; beat well.
• Add sifted sugar gradually, beating well after each addition.
• If too thick, thin a little with milk to spreading consistency.
• When cake is completely cool, frost with cream cheese frosting. Leftovers should be refrigerated (due to cream cheese in frosting).