Helen’s Carrot Cake

Ingredients

• 1/2 cup chopped pecans
• 1 1/4 cup salad oil
• 4 eggs
• 2 cups sugar
• 2 teaspoon cinnamon
• 1 teaspoon salt
• 3 cups raw carrots, grated
• 2 cups flour
• 1 teaspoon baking soda
• 2 teaspoon baking powder

Steps

1. Combine flour, soda & baking powder.
2. Blend salad oil, eggs & sugar, cinnamon, salt.
3. Add carrots.
4. Bake at 325° for 70 minutes.

Notes

Handwritten (blue ink) under the bake time: ‘350 – 30 min’ (alternate temperature/time, likely for smaller pans).

Pecans: typed ‘1’, hand-corrected to ‘1/2’ cup.

Carrots: typed ‘sliced’ crossed out, ‘grated’ handwritten above.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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