garys@tekcbi (Gary Scott) (01/23/87)
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.RH MOD.RECIPES-SOURCE CARROTCAKE-2 D "4 Feb 86" 1987
.RZ "CARROT CAKE" "UCLA Medical center carrot cake"
.IH "One cake"
.SH CAKE
.IG "1 cup" "butter" "225 g"
.IG "2 cups" "sugar" "500 g"
.IG "3" "eggs"
.IG "2 tsp" "vanilla" "10 ml"
.IG "2 cups" "flour," "200 g"
sifted
.IG "1 tsp" "salt" "5 ml"
.IG "2 tsp" "cinnamon" "10 ml"
.IG "2 tsp" "soda" "10 ml"
.IG "2 tsp" "nutmeg" "10 ml"
.IG "\(14 tsp" "cardamom" "1 ml"
.IG "1 cup" "walnuts," "90 g"
chopped finely
.IG "\(12 cup" "raisins" "150 g"
.IG "\(12 cup" "crushed pineapple," "120 g"
well drained
.IG "2 cups" "carrots," "450 g"
shredded and packed
.SH FROSTING
.IG "3 oz" "cream cheese" "90 g"
.IG "\(12 cup" "butter" "110 g"
.IG "1\(14 cup" "powdered sugar" "170 g"
.IG "3 Tbsp" "pineapple," "50 g"
crushed, chopped and well drained
.IG "\(14 cup" "walnuts," "25 g"
chopped
.IG "1/8 tsp" "cardamom" "0.5 ml"
.PH "Cake"
.SK 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.
.SK 2
In a separate bowl sift flour, salt, cinnamon, soda, nutmeg and
cardamom together several times and set aside.
.SK 3
Add walnuts, pineapple,
raisins and carrots to egg-sugar mixture. Stir in flour mixture and mix
well.
.SK 4
Pour into greased and floured pan and bake at
.TE 350 175
for 1 hour.
Cool completely.
.SK 5
Apply frosting.
.PH "Frosting"
.SK 1
Mix cream cheese, butter and powdered sugar until fluffy.
.SK 2
Add pineapple, walnuts and cardamom. Blend well.
.SH RATING
.I Difficulty:
easy to moderate.
.I Time:
30 minutes preparation, 1 hour cooking, 1 hour cooling.
.I Precision:
measure the ingredients.
.WR
Gary L. Scott
Tektronix, Inc, Beaverton, Oregon, USA
{hplabs,decvax}tektronix!tekcbi!garys garys@tekcbi.uss.tek.com