"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from The Yorktown Young Women Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Richey Yorktown VA Ward


1 c. oil (I do 1/2 applesauce, 1/2 oil)
2 c. sugar
2 c. shredded carrots
1/2 can crushed pineapple with juice
3 eggs
2 c. flour (I do 1/2 whole wheat, 1/2 white flour)
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. vanilla

1/2 c. butter
8 oz. cream cheese
1 tsp. vanilla
2 1/2 c. powdered sugar or more.

Mix all together. Pour into tube pan and bake at 300 for 60 minutes.

Frosting: mix together and spread on cake when cooled.

Personal Notes:
Personal Notes:
I have made this for several Linger Longers.




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