Museum Carrot Cake

Name: Museum Carrot Cake
Ingredients: Cake:; 1-1/2 Cups Corn Oil; 2 Cups Sugar; 3 Eggs; 2 Cups Flour; 2 Tsp. Cinnamon; 2 Tsp. Salt; 2 Tsp. Baking Soda; 2 Cups Shredded Carrots; 1 Cup Chopped Walnuts; 1/2 Cup Crushed Pineapple; 1/2 Cup Raisins (Optional); Cream Cheese Icing:; 1 Package (8 Oz.) Cream Cheese; 3 Cups Confectioners Sugar; 1 Cup Softened Butter; 1/8 Cup Crushed Pineapple (Optional); Chopped Walnuts

18 ingredients

1 steps

Ingredients

Cake:
1-1/2 Cups Corn Oil
2 Cups Sugar
3 Eggs
2 Cups Flour
2 Tsp. Cinnamon
2 Tsp. Salt
2 Tsp. Baking Soda
2 Cups Shredded Carrots
1 Cup Chopped Walnuts
1/2 Cup Crushed Pineapple
1/2 Cup Raisins (Optional)
Cream Cheese Icing:
1 Package (8 Oz.) Cream Cheese
3 Cups Confectioners Sugar
1 Cup Softened Butter
1/8 Cup Crushed Pineapple (Optional)
Chopped Walnuts

Directions

1

{"0":"Cake:","2":"Preheat oven to 350 degrees. Combine all ingredients","3":"in large bowl and mix until blended. Pour into a greased","4":"and floured pan. If using a 9 x 13 pan, bake at 350 degrees","5":"for 1 hour. If using two 9 x 1-1\/2 in. round pans, bake at","6":"350 degrees for 45-50 minutes.","8":"Cream Cheese Icing:","10":"Mix cream cheese, sugar, and butter until fluffy and then","11":"stir in the pineapple if you choose to use it. Spread","12":"icing on the cooled cake and then push chopped walnuts","13":"against the icing."}