Here you go.....

Getty Museum Restaurant's Carrot Cake

1 1/2 c. corn oil
2 c. sugar
3 eggs
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. vanilla
1 tsp. salt
1/2 c. crushed pineapple
2 c. shredded carrots
1 c. chopped pecans
1/2 c. raisins (optional)
Cream Cheese Icing:
1 pkg. cream cheese -- (8 oz.)
1/2 stick butter
2 tsp. vanilla
1 box confectioners' sugar -- 10x

Combine oil, sugar, and eggs. Sift together dry ingredients and add to oil and
sugar mixture. Add carrots, pineapple, nuts, and vanilla. Mix well. Pour into
greased 9 x 13 inch pan and bake at 350 degrees for 1 hour. Frost with Cream
Cheese Icing.

Cream Cheese Icing:
Mix cream cheese and butter well. Add sugar gradually, beating until smooth.
Add vanilla. Spread over cooled cake.
Posted by existentialmoo on August 27, 2003 12:05 PM in Desserts