14 CARAT CAKE
From 24 entries, the three judges narrowed the semi-finalists to six, and awarded the first prize honors to Nancy's 14-Carat Cake in a unanimous decision. Readers will love this incredibly moist and easy carrot cake recipe with ultra-creamy cream cheese frosting. Ingredients: 2 cups flour, sifted 2 teaspoons baking powder
Homemade 14 Carat cake My dessert, Desserts, Food
14-Karat Cake 2 cups all purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 2 tablespoons ground cinnamon 2 cups sugar 1 1/2 cups vegetable oil 4 eggs 2 cups finely shredded carrots 1 (8 ounce) can crushed pineapple, drained 1 cup chopped walnuts
14 CARAT CAKE
1. In a large bowl, mix together flour, sugar, cinnamon, baking soda, and salt. 2. Add eggs, oil, carrots, and vanilla. Beat until combined. 3. Stir in pineapple, coconut, raisins, and nuts (if you don't like so much "crunch" the cake still tastes great if you drop any of these ingredients). 4. Pour into greased AND floured 9″ rounds.
14 CARAT CAKE
Step 3. In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and.
14 CARAT CAKE
Turn into 3 greased and floured 9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40 minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until cake springs back when lightly touched.
14 CARAT CAKE
Directions. 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 9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350℉ (180℃) 35 to 40 minutes for layer pans and.
14 CARAT CAKE
1 Preheat oven to 350 degrees F (175 degrees C).Grease and flour three 9 inch pans. 2 In a large bowl, stir together the flour, baking powder, baking soda , salt and cinnamon. Add the sugar, oil and eggs, mix well for 1 minute. finally, stir in the carrots, pineapple, walnuts and coconut. divide the batter evenly between the prepared pans.
14Carat Cake with Vanilla Cream Cheese Frosting Recipe
Preheat the oven to 350 degrees. Grease and flour 3 9-inch round or one 13x9-inch cake pan (s). Sift together the flour, baking powder, soda, salt, and cinnamon. In a large mixing bowl, beat the eggs until frothy and add the sugar. Let stand for about 10 minutes, or until sugar is dissolved. Stir in the oil, carrots, drained pineapple, and nuts.
14 CARAT CAKE
Preheat oven to 350 degrees. Grease and flour three 9″ round baking. pans. Mix together flour, baking powder, cinnamon, sugar, baking soda. and salt in large mixing bowl. Set aside. Assemble electric blender. Put 1/2 cup walnuts in blender container. Cover and process two.
14 CARAT CAKE
Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs; mix well. Add carrots, pineapple, nuts and coconut; blend thoroughly. Pour into three 9" round layer cake pans that have been greased and floured. Bake in moderate oven (350°) 35 to 40 minutes.
14 CARAT CAKE
and bake at 350F 35 to 40 minutes for layer pans and about 55 minutes. for 13- x 9-inch 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.
14 CARAT CAKE
nor does it's ingredients call for 14 Carrots! that I received when I was first married (O so long ago!). dense, moist and delicious! Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs; mix well. Add carrots, pineapple, nuts and coconut; blend thoroughly.
14 CARAT CAKE
Bake at 350°F for 35 to 40 minutes or until the cake springs back when lightly touched. Cool in the pans about 10 minutes, then turn onto wire racks to cool completely before frosting. Frosting: Combine the butter, cream cheese, and vanilla in a large bowl and beat until well blended.
14 CARAT CAKE
Beat eggs and add to sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil, carrots, drained pineapple, and nuts. Pour into three greased and floured layer pans or one 9" x 13" pan. Bake at 350 degrees F for 35 to 40 minutes for layer pans and about 55 minutes for 9" x 13" pan, or until cake springs back when lightly touched.
14 CARAT CAKE
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.
14 CARAT CAKE
directions. Measure all ingredients and mix in a large bowl- Beat for 4 minutes. Pour into a 9"x13" greased pan. Bake for 35 to 40 minutes at 350 degrees. To make frosting, cream margarine, cream cheese and vanilla; fold in remaining ingredients. Frost cake when cake is cool.
