UCLA Medical center carrot cake
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 2 cups flour,
- 1 tsp salt
- 2 tsp cinnamon
- 2 tsp soda
- 2 tsp nutmeg
- 1/4 tsp cardamom
- 1 cup walnuts,
- 1/2 cup raisins
- 1/2 cup crushed pineapple,
- 2 cups carrots,
shredded and packed
- 3 oz cream cheese
- 1/2 cup butter
- 1 1/4 cup powdered sugar
- 3 Tbsp pineapple,
crushed, chopped and well drained
- 1/4 cup walnuts,
- 1/8 tsp cardamom
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
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
Pour into greased and floured pan and bake at
for 1 hour.
Mix cream cheese, butter and powdered sugar until fluffy.
Add pineapple, walnuts and cardamom. Blend well.
easy to moderate.
30 minutes preparation, 1 hour cooking, 1 hour cooling.
measure the ingredients.
Gary L. Scott
Tektronix, Inc, Beaverton, Oregon, USA
Recipe last modified: 4 Feb 86
From: garys@tekcbi (Gary Scott)
Subject: RECIPE: Carrot cake
Date: 23 Jan 87 04:47:52 GMT
Organization: Tektronix, Inc, Beaverton OR
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