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Best Ever Layered Carrot Cake with Pineapple Cream Cheese Frosting
Ingredients
  • subheading: CARROT CAKE:
  • 2 ½ cups peeled and finely grated carrots (9.5 oz.)
  • subheading: Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup pecans finely chopped (I use my food processor)
  • 2 teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon allspice
  • ¼ teaspoon ground nutmeg
  • subheading: Wet ingredients:
  • 4 large eggs
  • ¾ cup Vegetable oil
  • ½ cup vanilla Greek yogurt (regular or lowfat)
  • ½ cup crushed pineapple, drained
  • 1 teaspoon vanilla extract
  • subheading: Pineapple Cream Cheese Frosting:
  • 2 8 oz. pkgs. cream cheese, room temperature
  • ½ cup butter, room temperature
  • ¼ cup vanilla yogurt
  • ⅛ teaspoon salt
  • 2 ½ cups Powdered sugar
  • ½ cup pineapple preserves
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