Aunt Helen's Carrot Cake Recipe

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Aunt Helen's Carrot Cake

Pearl Florick

By
@pearliedee

My Aunt Helen is one of the best bakers I know. She has been making this cake ever since I can remember. The highlight of a holiday meal was when this cake was served. It is still a family tradition and certainly a favorite.


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Ingredients

2 c
flour
2 tsp
baking soda
1 tsp
baking powder
1 tsp
salt
2 tsp
cinnamon, ground
1 3/4 c
sugar
1 c
oil (vegetable or canola)
3
eggs
1 tsp
vanilla
2 c
shredded carrots (1 lb.)
1 c
coconut
1 c
walnuts, coarsely chopped
1 can(s)
crushed pineapple, drained (reserve some of the juice)

Directions Step-By-Step

1
sift together the first 5 ingredients. Make a well in the center then add the next 4 ingredients. Use a wooden spoon to mix this batter. Add in a few tablespoons of the reserved pineapple juice and stir until smooth.
2
Fold in the carrots, coconut, nuts and pineapple.
3
In a prepared 13x9 pan (greased and floured or just spray with Pam for Baking) pour the batter in and level it off.
Bake at 350 degrees about 45-50 minutes (test center for doneness)
Frost with cream cheese frosting.

About this Recipe

Course/Dish: Cakes