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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.

Tonya Hassell of the Yorktown Ward


4 eggs
1 1/4 cups vegetable oil
1 c. white sugar
1 c. brown sugar
3 tsp. vanilla extract
2 c. all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1/4 tsp. nutmeg
3 c. grated carrots
8oz crushed pineapple, drained
1/2 c. chopped pecans

1/2 c. butter, softened
8oz cream cheese, softened
4 c. confectioners' sugar
1/2 tsp. vanilla extract

1. Preheat oven to 350F. Grease and flour a 9x13" pan.
2. Sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg.
3. In a separate bowl, beat together eggs, oil, white sugar brown sugar and vanilla. Mix in flour mixture. Stir in carrots and pineapple. Fold in pecans. Pour into prepared pan.
4. Bake in oven preheated oven 40-50 minutes or until toothpick inserts and comes out clean. Let cool.
5. To make frosting: combine butter, cream cheese, confectioners sugar and vanilla extract. Beat until mixture is smooth and creamy and frost cooled cake.




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