Fourteen Carat Cake Recipes

14-CARAT CAKE WITH CREAM CHEESE FROSTING (LOWER FAT VERSION)

Steps:

• Preheat oven to 350°F Grease 3 9-inch round cake pans or a 9x13 inch rectangular baking pan.
• To make cake, sift together the flour, baking powder, baking soda, salt, and cinnamon.
• Add sugar, applesauce, and eggs. Mix well.
• Stir in carrot, nuts, and pineapple.
• Turn batter out into cake pan(s). Bake in center of oven at 350°F for 35-40 minutes for round pans, or about 45-50 minutes for rectangular pan (cake should be set in middle and shrink from pan at edges a bit).
• Cool a few minutes in pans. Remove to wire racks to cool completely (you may keep it in the rectangular pan if you plan to frost the top only and serve it from the pan).
• Meanwhile, make cream cheese frosting.
• Combine butter, cream cheese, and vanilla; beat well.
• Add sifted sugar gradually, beating well after each addition.
• If too thick, thin a little with milk to spreading consistency.
• When cake is completely cool, frost with cream cheese frosting. Leftovers should be refrigerated (due to cream cheese in frosting).

14 KARAT CAKE

Steps:

• 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.

14 KARAT CARROT CAKE

Steps:

• 1. Combine flour, b powder, salt & cinnamon in large bowl, set aside.
• 2. In mixer, combine brown sugar, white sugar, eggs and oil. Mix well. Add the above flour mixture and mix until all is incorporated.
• 3. Add the carrots, pineapple, pecans and coconut, stirring well. Use Baker's Joy on pans of your choice and bake at 350 for 25-45 minutes depending on your pan size.
• 4. While cake is baking cook the buttermilk glaze. combine all ing except vanilla in saucepan and bring to a boil, cook 4 minutes, stirring. remove from heat and add vanilla. Spread hot glaze over warm cake. Cool and frost with orange cream cheese frosting. yum

14 CARROT CAKE

Steps:

• Drain a can of crushed pineapple and chop walnuts, setting aside 1/8 C of pineapple for frosting. Grate carrots to two Cups. Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, leaving 1/8 C for frosting and 1/4 C walnuts. Pour into greased and floured 9 x 13 pan. Bake at 350 degree F 35 minutes to one hour or until top springs back when touched lightly. Let cool.
• Mix cream cheese, sugar and margarine until fluffy. Add left over pineapple and walnuts and mix well. Apply to cooled cake. Consume. Yum!