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| 1 Tasse | butter |
| 2 Tasse | sugar |
| 3 | eggs |
| 2 Teelöffel | vanilla |
| 2 Tasse | Flour sifted |
| 1 Teelöffel | salt |
| 2 Teelöffel | cinnamon |
| 2 Teelöffel | soda |
| 2 Teelöffel | nutmeg |
| 1/4 Teelöffel | Cardamom |
| 1 Tasse | Walnuts, chopped finely |
| 1/2 Tasse | raisins |
| 1/2 Tasse | Pineapple (crushed), well-drained |
| 2 Tasse | Carrots, shredded and packed |
| 3 x ca. 30 g | cream cheese |
| 1/2 Tasse | butter |
| 1 1/4 Tasse | sugar powdered |
| 1/4 Tasse | walnuts chopped |
| 3 Esslöffel | Pineapple (crushed), chopped and well-drained |
| 1/8 Teelöffel | Cardamom |
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Make Cake: 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.
In a separate bowl sift flour, salt, cinnamon, soda, nutmeg and cardamom together several times and set aside. Add walnuts, pineapple, raisins s and carrots to egg-sugar mixture. Stir in flour mixture and mix well. Pour into greased and floured pan and bake at 350 degrees F. for 1 hour. Cool completely. Apply frosting.
Make Frosting: Mix cream cheese, butter and powdered sugar until fluffy. Add pineapple, walnuts and cardamom. Blend well.
* Ucla Medical Center carrot cake.
hour cooling. : Precision: measure the ingredients.
garys@tekcbi. Uss. Tek. Com
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