–CAKE–
1 C Butter 1/4 t Cardamom
2 C Sugar 1 C Walnuts, chopped
3 Eggs -finely
2 t Vanilla 1/2 C Raisins
2 C Flour, sifted 1/2 C Pineapple (crushed),
1 t Salt -well-drained
2 t Cinnamon 2 C Carrots, shredded
2 t Soda -and packed
2 t Nutmeg
FROSTING
3 oz Cream cheese 3 T Pineapple (crushed),
1/2 C Butter -chopped and
1 1/4 C Powdered sugar -well-drained
1/4 C Walnuts, chopped 1/8 t Cardamom
MAKE CAKE: Cream butter until soft. Gradually add sugar and beat until
fluffy, at least ten minutes. Beat in eggs one at a time until thoroughly
blended. Add vanilla.
In a separate bowl sift flour, salt, cinnamon, soda, nutmeg and cardamom
together several times and set aside. Add walnuts, pineapple, raisins and
carrots to egg-sugar mixture. Stir in flour mixture and mix well. Pour
into greased and floured pan and bake at 350 degrees F. for 1 hour. Cool
completely. Apply frosting.
MAKE FROSTING: Mix cream cheese, butter and powdered sugar until fluffy.
Add pineapple, walnuts and cardamom. Blend well.
NOTES:
* UCLA Medical Center carrot cake.
: Difficulty: easy to moderate.
: Time: 30 minutes preparation, 1 hour cooking, 1 hour cooling.
: Precision: measure the ingredients.
: Gary L. Scott
: Tektronix, Inc, Beaverton, Oregon, USA
: {hplabs,decvax}tektronix!tekcbi!garys garys@tekcbi.uss.tek.com
:
Yields
1 cake