CARROT CAKE

UCLA Medical center carrot cake

Ingredients

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 175C 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

Contributor

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

Original header

Path: decwrl!recipes
From: garys@tekcbi (Gary Scott)
Newsgroups: mod.recipes
Subject: RECIPE: Carrot cake
Message-ID: <7761@decwrl.DEC.COM>
Date: 23 Jan 87 04:47:52 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Tektronix, Inc, Beaverton OR
Lines: 76
Approved: reid@decwrl.UUCP


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