J Paul Getty Museum Carrot Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This recipe was published in the LA Times about 35 years ago. I've tweaked it slighly over the years to make it a bit healthier. I've put my ingredients in the list, with the originals after them. Ingredients:
cake |
1/2 cup canola oil (called for 1-1/2 cups) |
1 cup unsweetened applesauce (i added this to make up for oil) |
2 cups sugar |
3 eggs |
2 cups all-purpose flour |
2 tsp. cinnamon |
2 tsp. baking soda |
2 tsp. vanilla extract |
1 tsp. salt |
2 cups shredded carrots |
1 cup chopped walnuts |
1/2 cup crushed pineapple, drained (from an 8 oz can) |
cream cheese frosting |
1 8oz brick of low-fat cream cheese, softened (called for 3 oz) |
1/4 cup butter or margarine, softened (called for 1/2 cup) |
3 cups powdered sugar (1-1/4 cups in original) |
1/4 cup chopped walnuts |
rest of pineapple (approx 1/4 cup) |
Directions:
1. Combine all cake ingredients, in the order listed, and mix until blended.
2. Pour into a greased 13 x 9” pan.
3. Bake at 350 for approximately 1 hour, or until the cake starts to pull away from sides of pan and a toothpick inserted near the center comes out clean.
4. Cool on rack.
5. Combine all frosting ingredients and frost cake.
6. Chill, covered at least two hours. Overnight is better. This cake gets better as it ages a bit.
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