garys@tekcbi (Gary Scott) (01/23/87)
CARROTCAKE-2(D) USENET Cookbook CARROTCAKE-2(D)
CARROT CAKE
CARROTCAKE-2 - UCLA Medical center carrot cake
INGREDIENTS (One cake)
CAKE
1 cup butter
2 cups sugar
3 eggs
2 tsp vanilla
2 cups flour, sifted
1 tsp salt
2 tsp cinnamon
2 tsp soda
2 tsp nutmeg
1/4 tsp cardamom
1 cup walnuts, chopped finely
1/2 cup raisins
1/2 cup crushed pineapple, well drained
2 cups carrots, shredded and packed
FROSTING
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, chopped
1/8 tsp 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 350
deg. F 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