Recipe for "carrotcake-2"

NAME

     CARROTCAKE-2 - UCLA Medical center carrot cake

INGREDIENTS (One cake)

          CAKE
     225 g     butter
     500 g     sugar
     3         eggs
     10 ml     vanilla
     200 g     flour, sifted
     5 ml      salt
     10 ml     cinnamon
     10 ml     soda
     10 ml     nutmeg
     1 ml      cardamom
     90 g      walnuts, chopped finely
     150 g     raisins
     120 g     crushed pineapple, well drained
     450 g     carrots, shredded and packed
          FROSTING
     90 g      cream cheese
     110 g     butter
     170 g     powdered sugar
     50 g      pineapple, crushed, chopped and well drained
     25 g      walnuts, chopped
     0.5 ml    cardamom

PROCEDURE Cake

          (1)  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.
          (2)  In a separate bowl  sift  flour,  salt,  cinnamon,
               soda,  nutmeg  and cardamom together several times
               and set aside.
          (3)  Add walnuts, pineapple,  raisins  and  carrots  to
               egg-sugar  mixture.  Stir in flour mixture and mix
               well.
          (4)  Pour into greased and floured pan and bake at  175
               deg. C for 1 hour. Cool completely.
          (5)  Apply frosting.

PROCEDURE Frosting

          (1)  Mix cream cheese, butter and powdered sugar  until
               fluffy.
          (2)  Add pineapple, walnuts and cardamom. Blend well.

RATING

     Difficulty: easy to moderate.  Time: 30 minutes preparation,
     1  hour  cooking,  1  hour  cooling.  Precision: measure the
     ingredients.

CONTRIBUTOR

     Gary L. Scott
     Tektronix, Inc, Beaverton, Oregon, USA
     {hplabs,decvax}tektronix!tekcbi!garys   garys@tekcbi.uss.tek.com