"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Helen's Carrot Cake Recipe

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This recipe for Helen's Carrot Cake, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Mattson
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sifted flour
1 cups salad oil
2 teas. baking powder
4 eggs
1 teas. baking soda
1 cups finely grated carrots
2 teas. cinnamon
1 (8 oz.) can crushed pineapple
1 teas. salt
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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