Recipe: Getty Museum Carrot Cake with Cream Cheese Icing (with pineapple and pecans, 13x9-inch)

GETTY MUSEUM RESTAURANT CARROT CAKE

1 1/2 cup corn oil
2 cups sugar
3 eggs
2 cups flour
2 tsp. ground cinnamon
2 tsp. baking soda
2 tsp. vanilla
1 tsp. salt
1/2 cup crushed pineapple
2 cups shredded carrots
1 cup chopped pecans
1/2 cup raisins (optional)
Cream Cheese Icing (recipe follows)

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.

Bake at 350 degrees F for 1 hour.

Cool, then frost with Cream Cheese Icing.

CREAM CHEESE ICING

1 (8 oz.) pkg. cream cheese, room temperature
1/2 stick (1/4 cup) butter, room temperature
2 tsp. vanilla
1 (1 lb.) box confectioners sugar

Mix cream cheese and butter together well. Add confectioners sugar gradually, beating until smooth. Add vanilla. Spread over cooled cake.

From: existentialmoo, 2003