Aunt Helen's Carrot Cake

Aunt Helen's Carrot Cake Recipe

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Pearl Florick


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.


★★★★★ 1 vote



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

How to Make Aunt Helen's Carrot Cake


  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.

Printable Recipe Card

About Aunt Helen's Carrot Cake

Course/Dish: Cakes

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