Does anybody have Paula Deen's recipe for Carrot Cake?

It's for my dad's birthday, and i can't find our book. I think it's the one with the yellow cover. And i've looked for it online, and all i can find it the sweet baby jack carrot cake. Which uses baby food. i want the one that uses shredded carrots, and i think crushed pineapple?


thanks!Does anybody have Paula Deen's recipe for Carrot Cake?
I found it!! Here's the urlDoes anybody have Paula Deen's recipe for Carrot Cake?
Grandma Hiers' Carrot Cake





Ingredients


Butter, for pans


2 cups all-purpose flour, plus more for pans


2 cups sugar


2 teaspoons baking soda


2 teaspoons ground cinnamon


1 teaspoon salt


4 eggs


1 1/2 cups vegetable oil


3 cups grated carrots


1 1/2 cups chopped pecans, optional


Directions


Frosting:





2 (8-ounce) packages cream cheese, room temperature


1 stick salted butter, room temperature


1 (16-ounce) box powdered sugar


1 teaspoon vanilla extract


1/2 cup chopped pecans


Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.





In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.





Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.





For the frosting:





Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve
heres one, just a original carrot cake from her website





Ingredients:Butter, for pans


2 cups all-purpose flour, plus more for pans


2 cups sugar


2 teaspoons baking soda


2 teaspoons ground cinnamon


1 teaspoon salt


4 eggs


1 1/2 cups vegetable oil


3 cups grated carrots


1 1/2 cups chopped pecans, optional





Frosting:





2 (8-ounce) packages cream cheese, room temperature


1 stick salted butter, room temperature


1 (16-ounce) box powdered sugar


1 teaspoon vanilla extract


1/2 cup chopped pecans


Directions


Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.





In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.





Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.





For the frosting:





Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.





Cook Time 40 min











and heres the recipe that you didnt want, but my mom makes it and its sooo good





Sweet Baby Jack Carrot Cake


Based on 1 review





Ingredients:Butter, for greasing pans


Flour, for dusting pans





Cake:


2 cups self-rising flour


2 teaspoons ground cinnamon


2 cups granulated sugar


2 (4-ounce) jars strained carrot baby food


4 eggs


1 1/2 cups vegetable oil





Frosting:


1/2 cup (1 stick) butter, softened


1 (8-ounce) package cream cheese, softened


1 (16-ounce) box confectioners鈥?sugar


1 teaspoon pure vanilla extract


Directions


Preheat oven to 325 degrees F. Grease and flour 3 (8 or 9-inch) cake pans.





For the cake:





Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until golden brown. Allow to cool in pan for 5 minutes. Invert onto lint-free dishcloth, or waxed paper, and allow cooling completely.





For the frosting:





Mix all ingredients with handheld electric mixer and blend until smooth and creamy.





Frost layers, top, and sides of cooled cake.





Prep Time: 20 minutes


Inactive Prep Time: 5 minutes


Cook Time: 30 minutes


Difficulty: Easy


Yield: 16 servings





Recipe courtesy Paula Deen





good luck!
http://www.foodnetwork.com/recipes/paula鈥?/a>