{"id":1967,"date":"2026-02-15T18:41:43","date_gmt":"2026-02-15T18:41:43","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:41:43","modified_gmt":"2026-02-15T18:41:43","slug":"fourteen-carat-cake-with-vanilla-cream-cheese-fros","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/fourteen-carat-cake-with-vanilla-cream-cheese-fros\/","title":{"rendered":"Fourteen Carat Cake With Vanilla Cream Cheese Fros"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>2 C. flour<br \/>\n2 tsp. baking powder<br \/>\n1 1\/2 tsp. baking soda<br \/>\n1 tsp. salt<br \/>\n2 tsp. ground cinnamon<br \/>\n4 eggs<br \/>\n2 C. sugar<br \/>\n1 1\/2 C. oil<br \/>\n2 C. grated raw carrots<br \/>\n8 1\/2 ounce can crushed pineapple drained<br \/>\n1\/2 C. chopped nuts<br \/>\nFrosting:<br \/>\n1\/2 C. butter or margarine<br \/>\n8 ounces cream cheese; softened<br \/>\n1 tsp. vanilla<br \/>\n1 pound powdered sugar; sifted<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Sift together flour, baking powder, soda, salt, and cinnamon. Beat eggs and add sugar.  Let stand until sugar dissolves, for 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 for 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 for 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.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;Give us this day our daily bread.&quot;  (Matthew 6:11)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cake<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/fourteen-carat-cake-with-vanilla-cream-cheese-fros\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1967","post","type-post","status-publish","format-standard","hentry","category-cake"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/1967","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/comments?post=1967"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/1967\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/media?parent=1967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/categories?post=1967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/tags?post=1967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}