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Museum Carrot Cake Recipe

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This recipe for Museum Carrot Cake is from Cooking in Loraine's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. corn oil
2 c. sugar
3 eggs
2 c. flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. vanilla
1 tsp. salt
2 c. finely shredded carrots
1 c. chopped walnuts
1/2 c. crushed pineapple
3 oz. cream cheese
1 1/4 c. confectioners sugar
1/2 c. margarine or butter
1/8 c. crushed pineapple
1/4 c. chopped walnuts
Directions:
Directions:
Combine all ingredients thoroughly. Bake in greased 9 x 13 pan at 350º for 55 - 60 minutes. Let cool.

Icing: Mix cream cheese, confectioner's sugar, and butter. Add pineapple and walnuts. Spread over cake.
Number Of Servings:
Number Of Servings:
Appr. 10-12
Personal Notes:
Personal Notes:
I'm not sure where mom discovered this carrot cake recipe but it is definately a winner!

 

 

 

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