aunt helen's carrot cake

Name: Aunt Helen's Carrot Cake
Ingredients: 2 cup(s) flour; 2 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 1 teaspoon(s) salt; 2 teaspoon(s) cinnamon, ground; 1 3/4 cup(s) sugar; 1 cup(s) oil (vegetable or canola); 3 - eggs; 1 teaspoon(s) vanilla; 2 cup(s) shredded carrots (1 lb.); 1 cup(s) coconut; 1 cup(s) walnuts, coarsely chopped; 1 can(s) crushed pineapple, drained (reserve some of the juice)

(1 RATING)

57 Pinches

Pearl Florick

clifton park, NY

Updated on Jul 21, 2011

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

How To Make aunt helen's carrot cake

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.

Step 2

Fold in the carrots, coconut, nuts and pineapple.
Step 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.
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