|Sugar||2 Cup (32 tbs)|
|Flour||2 Cup (32 tbs) (sifted)|
|Walnuts||1 Cup (16 tbs), chopped finely|
|Raisins||1⁄2 Cup (8 tbs)|
|Carrots||2 Cup (32 tbs), shredded and packed|
|Cream cheese||3 Ounce|
|Butter||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 1⁄4 Cup (20 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Pineapple/Chopped||3 Tablespoon, crushed|
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.