J Paul Getty Museum Carrot Cake
From magandab 15 years ago
- 60 minutes to make
- Serves 16
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: shopping list
- 1/2 cup canola oil (called for 1-1/2 cups) shopping list
- 1 cup unsweetened applesauce (I added this to make up for oil) shopping list
- 2 cups sugar shopping list
- 3 eggs shopping list
- 2 cups all-purpose flour shopping list
- 2 tsp. cinnamon shopping list
- 2 tsp. baking soda shopping list
- 2 tsp. vanilla extract shopping list
- 1 tsp. salt shopping list
- 2 cups shredded carrots shopping list
- 1 cup chopped walnuts shopping list
- 1/2 cup crushed pineapple, drained (from an 8 oz can) shopping list
- CREAM CHEESE FROSTING: shopping list
- 1 8oz brick of low-fat cream cheese, softened (called for 3 oz) shopping list
- 1/4 cup butter or margarine, softened (called for 1/2 cup) shopping list
- 3 cups powdered sugar (1-1/4 cups in original) shopping list
- 1/4 cup chopped walnuts shopping list
- Rest of pineapple (approx 1/4 cup) shopping list
How to make it
- Combine all cake ingredients, in the order listed, and mix until blended.
- Pour into a greased 13 x 9” pan.
- 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.
- Cool on rack.
- Combine all frosting ingredients and frost cake.
- Chill, covered at least two hours. Overnight is better. This cake gets better as it ages a bit.
The Rating
Reviewed by 6 people-
yum.... love this ...five forks
peetabear
in mid-hudson valley loved it
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My employer's birthday is coming up, and his favorite is carrot cake! Going to try this one! Looks awesome!
harley7
in Romney loved it
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wow love this carrot cake love addition of applesauce thanks high5
momo_55grandma
in Mountianview loved it
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