Week 6: Fourteen Carat Cake

As the week was drawing to an end I knew I had to bake my cake for week 6. I asked Samuel what cake I should bake this week and he chose this wonderful and delicious carrot cake:
















I discovered it years ago in a cookbook my mother-in-law gave me - Stirring Performances. Charles Kuralt from CBS news reviewed this cookbook and said, "The fabulous moist 14 Carat Cake recipe alone is worth double the price of the cookbook!" I hope you'll bake it soon!

Fourteen Carrot Cake

2 cups flour

2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

4 eggs

2 cups sugar

1 and 1/2 cups vegetable oil (canola)

2 cups raw carrots, grated

1 (8 and 1/2 oz ) can crushed pineapple, drained

1/2 cup chopped pecans

Pre-heat oven to 350.

Sift together first five ingredients.

In a separate bowl, beat eggs with wire whisk. Add sugar and beat until dissolved.

Add remaining ingredients . Mix well.

Turn into three greased and floured 9-inch cake pans. Bake 35-40 minutes, until done.

Cool in pans 10 minutes. Invert onto racks to cool completely.

Frost with Vanilla Cream Cheese Frosting between layers, on top, and sides.

Vanilla Cream Cheese Frosting:

1/2 Cup butter or margarine, softened

1 (8oz) package cream cheese, softened

1 teaspoon pure vanilla extract

1 pound confectioners sugar

Combine butter, cream cheese, and vanilla in mixing bowl and blend until smooth.

Add sugar gradually until well incorporated.

Happy Baking!

Julie