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
We can track the history of `recipes` way back into distant history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to experts in ancient history are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into appetizers, main course and dessert, a style of dining still practiced today. This early Roman chef tells us how the early Romans made use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example thyme, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from middle-east cuisine, including rosemary and coriander. The introduction of these new tastes led to an increase in publications on food, many of which are now in academic collections. For the next few years, the upper-class families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and because of this the best cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording the recipes of their peers. By the advent of the twentieth century, cookery publications were in high demand, as a result of higher levels of literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this 14 Carat Cake With Vanilla Cream Cheese Frost recipe.
