A 14 Carat Carrot Cake

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No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! it is from a junior league cookbook.

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Steps

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Preheat oven to 350f.

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Sift together flour , baking powder , soda , salt and cinnamon.

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In mixing bowl , beat eggs and add sugar.

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Let stand until sugar dissolves , about 10 minutes.

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Stir in oil , carrots , drained pineapple and nuts.

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Stir in dry ingredients and beat until well blended--3 minutes or so with blender.

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Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.

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Bake at 350f for 35 to 40 minutes or until cake springs back when lightly touched.

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Cool in pans about 10 minutes , then turn onto wire racks to cool completely before frosting.

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Frosting: combine butter , cream cheese and vanilla in large bowl and beat until well blended.

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Add powdered sugar gradually , beating vigorously.

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If frosting is too thick , thin with a few drops of milk to spreading consistency.

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Ingredients

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flour, baking powder, baking soda, salt, ground cinnamon, eggs, sugar, oil, raw carrots, crushed pineapple in juice, nuts, butter, cream cheese, vanilla', confectioners' sugar"]"