1 c. butter
2 c. sugar
3 eggs
2 tsp. vanilla
2 c. sifted flour
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. nutmeg
1/4 tsp. cardamom
1 c. walnuts, chopped fine
1/2 c. crushed pineapple, well drained
1/2 c. raisins, chopped
2 c. shredded and packed carrots
Carrot Cake Frosting

Cream butter until soft. Gradually add sugar and beat until fluffy, at least 10 minutes. Add 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.

Sift in flour mixture and mix well. Pour into greased and floured 9 x 13 inch pan, and bake at 350 degrees for 45 minutes to 1 hour, until cake tests done. Cool completely. Frost with Carrot Cake Frosting.

CARROT CAKE FROSTING:

6 oz. butter
8 oz. cream cheese
2 c. powdered sugar
1/2 tsp. vanilla
1 tsp. lemon juice

Cream butter, cream cheese, powdered sugar, vanilla and lemon juice until slightly fluffy.