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14-CARAT CAKE 
2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt (optional)
2 tsp. cinnamon
4 eggs
2 c. sugar
1 1/2 c. oil
2 c. grated raw carrots
1 (8 1/2 oz.) can crushed pineapple, drained
1/2 c. chopped nuts
Vanilla Cream Cheese Frosting

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 a 13x9 inch pan and bake at 350 degrees for 35-40 minutes and 55 minutes for 13x9 pan or until cake springs back when lightly touched.

Cool in pans 10 minutes then turn onto wire racks to cool completely. Frost between layers, top and sides of layer cake. Frost top and sides of sheet cake.

VANILLA CREAM CHEESE FROSTING:

1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar, sifted
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