Museum Carrot Cake Recipe

Name: Museum Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

2158

kcal

Calories

Fat

327

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake:, 1-1/2 Cups Corn Oil, 2 Cups Sugar, 3 Eggs, and more.

Yes, Museum Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Museum Carrot Cake

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