Carrot Cake


~*~*~*~   CAKE   ~*~*~*~

1 c Butter
2 c Sugar
3 Eggs
2 t Vanilla
2 c Flour, sifted
1 t Salt
2 t Cinnamon
2 t Soda
2 t Nutmeg
1/4 t Cardamom
1 c Walnuts, chopped -finely
1/2 c Raisins
1/2 c Pineapple (crushed), -well-drained
2 c Carrots, shredded -and packed

~*~*~*~   FROSTING   ~*~*~*~

3 oz Cream cheese
1/2 c Butter
1 1/4 c Powdered sugar
1/4 c Walnuts, chopped
3 T Pineapple
(crushed), -chopped and -well-drained
1/8 t Cardamom

DIRECTIONS:

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 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.