Museum Carrot Cake

• 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

1. 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.
7. Cream Cheese Icing:
8. Mix cream cheese, sugar, and butter until fluffy and then
9. stir in the pineapple if you choose to use it. Spread
10. icing on the cooled cake and then push chopped walnuts
11. against the icing.

corn oil, sugar, eggs, flour, cinnamon, salt, baking soda, carrots, walnuts, pineapple, raisins, cream cheese, cream cheese, confectioners sugar, butter, pineapple, walnuts

Taken from www.epicurious.com/recipes/member/views/museum-carrot-cake-1210674 (may not work)