2 cup flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
4 eggs
2 cup sugar
1 1/2 cup oil
2 cup grated raw carrots
8 1/2 oz canned crushed pineapple drained
1/2 cup chopped nuts
VANILLA CREAM CHEESE FROSTIN
1/2 cup butter or margarine
8 oz cream cheese, softened
1 tsp vanilla
1 lb powdered sugar, sifted
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 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. 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.
Servings: 12 servings
14-Carat Cake With Vanilla Cream Cheese Frost Recipe brought to you by Recipe Ideas
Categories: Cake; Cheese; Dessert
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into distant history, in truth as far as early Egypt, and possibly even further than that. Having said that, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe found, according to academics are a few clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius assembled a few documents which described recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Romans made use of a good variety of spices, including a few that will be familiar to modern cooks like basil, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new spices and herbs led to a surge in publications on food, the majority of which are now in private cookery archives. During the succeeding few centuries, the upper-class families of Wesstern Europe tried to lay on the most extravagent meals, and as a result cooks and their recipes were at a premium. Even so, it was during the 1800s that fine cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookery publications were increasing in popularity mostly as a result of increased literacy, people having more free time and having more disposable income. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this 14 Carat Cake With Vanilla Cream Cheese Frost recipe.
