CARROT CAKE

Servings: 1
Ingredients:

------------------------------------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

: Copyright (C) 1986 USENET Community Trust

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