CARROTCAKE-2() - CARROT CAKE

INGREDIENTS (One cake)

CAKE

225 g (1 cup)

butter

500 g (2 cups)

sugar

(3)

eggs

10 ml (2 tsp)

vanilla

200 g (2 cups)

flour, sifted

5 ml (1 tsp)

salt

10 ml (2 tsp)

cinnamon

10 ml (2 tsp)

soda

10 ml (2 tsp)

nutmeg

1 ml (¼ tsp)

cardamom

90 g (1 cup)

walnuts, chopped finely

150 g (½ cup)

raisins

120 g (½ cup)

crushed pineapple, well drained

450 g (2 cups)

carrots, shredded and packed

FROSTING

90 g (3 oz)

cream cheese

110 g (½ cup)

butter

170 g (1¼ cup)

powdered sugar

50 g (3 Tbsp)

pineapple, crushed, chopped and well drained

25 g (¼ cup)

walnuts, chopped

0.5 ml (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 175°C 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