1960's Carrot Cake with a Twist!

1960's Carrot Cake With A Twist! Recipe

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Sheila M


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!


★★★★★ 1 vote




  • 1/2 c
  • 1 1/2 c
  • 2
    eggs separated
  • 1 1/2 c
    grated raw carrots
  • 1 1/2 c
  • 3 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
  • 1 tsp
    lemon flavoring

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

How to Make 1960's Carrot Cake with a Twist!


  1. Pre heat oven to 350. Grease and flour 8" square pan.
  2. Cream shortening and sugar.
  3. Blend in beaten egg yolks.
  4. Add carrots.
  5. Add sifted flour, baking powder and salt alternately with milk.
  6. Fold in flavoring and stiffly beaten egg whites.
  7. Pour into prepared pan and bake for 60 minutes or until a toothpick comes out clean.
  9. In a medium sauce pan combine sugar, flour and water. Whisk to get out any flour lumps.
  10. Cook on medium heat until thick.
  11. Add carrots, orange juice, lemon flavoring, butter and cook for 20 minutes or until thick.
  12. After pudding is done, pour over cake.
  13. Allow to cool so pudding can set and enjoy!

Printable Recipe Card

About 1960's Carrot Cake with a Twist!

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

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