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Carrot 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
1/2 c Raisins
1/2 c Pineapple (crushed),
2 c Carrots, shredded
-and packed
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
1/8 t Cardamom

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.

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