J. Paul Getty Museum Carrot Cake
Created by dienia b on May 9, 2025
- Servings: 12
- Prep Time: 30m
- Cook Time: 60m
- Recipe #44579
Ingredients
- 1 1/2 cup corn oil
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- Dry
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- Add
- 2 cups carrots, shredded
- 1 cup walnuts, chopped
- 1/2 cup pineapple, crushed
- Frosting
- 3 ounces cream cheese, softened (1 package)
- 1 1/4 cups confectioners sugar, sifted
- 1/2 cup butter, softened
- 1/8 cup pineapple, crushed
- 1/4 cup walnuts, chopped
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Combine oil, sugar, eggs and vanilla together.
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Step 3: Sift flour, cinnamon, baking soda, salt together and add to creamed mixture.
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Step 4: Fold in carrots, walnuts and pineapple.
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Step 5: Mix until blended.
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Step 6: Pour into a greased 9 x 13 inch pan and bake for 1 hour.
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Step 7: Frost with cream cheese icing when cake is cool.
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Step 8: CREAM CHEESE ICING: Mix cream cheese, sugar and butter until fluffy.
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Step 9: Add pineapple and walnuts and mix well.
Nutritional Facts
- Serving Size: 1 (227.4 g)
- Calories 573.3
- Total Fat - 23.8 g
- Saturated Fat - 8.7 g
- Cholesterol - 251.6 mg
- Sodium - 712.1 mg
- Total Carbohydrate - 78.5 g
- Dietary Fiber - 4.7 g
- Sugars - 56.4 g
- Protein - 15.8 g
- Calcium - 156.2 mg
- Iron - 2.5 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.2 mg