1960's Carrot Cake With A Twist! Recipe

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1960's Carrot Cake with a Twist!

Sheila M

By
@Gadiva

This recipe is from a 1960's cook book and was actually called "Carrot Pudding". We made this in my Home Economics Cooking Class back in the early 70's and has been a favorite since.

Sorry I don't have a picture to post. Couldn't find a photo or recipe close to this one so I'll post a picture next time I make this.

Hope you enjoy!


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Rating:
★★★★★ 1 vote
Comments:
Method:
Bake

Ingredients

CAKE INGREDIENTS

1/2 c
shortening
1 1/2 c
sugar
2
eggs separated
1 1/2 c
grated raw carrots
1 1/2 c
flour
3 tsp
baking powder
1/2 tsp
salt
1/2 c
milk
1 tsp
lemon flavoring

SAUCE (PUDDING) INGREDIENTS

1 c
sugar
4 Tbsp
flour
1 1/2 c
boiling salt water
3 Tbsp
grated carrots
2 Tbsp
orange juice
1 tsp
lemon flavoring
4 Tbsp
butter

Step-By-Step

1Pre heat oven to 350. Grease and flour 8" square pan.

2Cream shortening and sugar.

3Blend in beaten egg yolks.

4Add carrots.

5Add sifted flour, baking powder and salt alternately with milk.

6Fold in flavoring and stiffly beaten egg whites.

7Pour into prepared pan and bake for 60 minutes or until a toothpick comes out clean.

8SAUCE/PUDDING INSTRUCTIONS:

9In a medium sauce pan combine sugar, flour and water. Whisk to get out any flour lumps.

10Cook on medium heat until thick.

11Add carrots, orange juice, lemon flavoring, butter and cook for 20 minutes or until thick.

12After pudding is done, pour over cake.

13Allow to cool so pudding can set and enjoy!

About this Recipe

Course/Dish: Cakes, Puddings
Main Ingredient: Flour
Regional Style: American