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Helen's Carrot Cake Recipe

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This recipe for Helen's Carrot Cake is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sifted flour
1 ½ cups salad oil
2 teas. baking powder
4 eggs
1 ½ teas. baking soda
1 ¾ cups finely grated carrots
2 teas. cinnamon
1 (8 ½ oz.) can crushed pineapple
1 ½ teas. salt
½ cup chopped pecans
2 cups sugar
1 can flaked coconut



Preheat oven to 325 degrees. Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs and beat well. Add carrots, pineapple, nuts and coconut. Blend well. Pour into 3 (9 inch) round cake pans that have been greased and floured. Bake in 325 degree oven 30 to 35 minutes. Turn out on wire racks and cool thoroughly. Fill layers and frost top and sides of cake with Cream Cheese Frosting.
Directions:
Directions:
Preheat oven to 325 degrees. Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs and beat well. Add carrots, pineapple, nuts and coconut. Blend well. Pour into 3 (9 inch) round cake pans that have been greased and floured. Bake in 325 degree oven 30 to 35 minutes. Turn out on wire racks and cool thoroughly. Fill layers and frost top and sides of cake with Cream Cheese Frosting.

 

 

 

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