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
Written cooking instructions as an idea can be traced back into antiquity, in fact as far back into history as the early Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient records were just very basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by wealthy Romans. In his works, he describes how the meals were split into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also informs us how the Romans made use of a wide range of herbs, including a few you will know such as basil, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new herbs and spices caused an increase in books on cookery, most of which are kept safe in private cookery archives. During the succeeding few centuries, the powerful and wealthy competed to serve the most exotic meals, and because of this cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cook books were highly popular mostly as a result of higher levels of literacy, people having more spare time and a general increase in wealth. Like it or not, the introduction of TV gave us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this 14 Carat Cake With Vanilla Cream Cheese Frost recipe.
