J. PAUL GETTY MUSEUM CARROT CAKE

These were served at Julie (Robinson) Steenstra-Touissant's wedding reception, and they're delicious! There were so many requests for the recipe that copies were passed out at church the following Sunday. Here it is just in case you missed it!

1 1/2 c. corn oil
2 c. sugar
3 eggs
2 c. flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. vanilla
1 tsp. salt
2 c. shredded carrots
1 c. chopped walnuts
1/2 c. crushed pineapple

Combine oil, sugar, eggs, flour, cinnamon, soda, vanilla, salt, carrots, walnuts and pineapple in a large bowl. Mix until blended. Pour into a greased 9 x 13 inch pan and bake at 350 degrees 1 hour. Ice with cream cheese icing.

CREAM CHEESE ICING:

3 oz. pkg. cream cheese
1 1/4 c. confectioners sugar
1/2 c. butter
1/8 c. crushed pineapple
1/4 c. chopped walnuts

Mix cream cheese, sugar and butter until fluffy. Add pineapple and walnuts. Mix well.

I made cupcakes with this recipe, and found out that the batter makes 24 cupcakes (filled about 2/3 to 3/4) plus a mini-bread loaf pan. (Bake at 350 about 20-25 minutes.)