1960's Carrot Cake with a Twist!

Name: 1960's Carrot Cake with a Twist!
Cuisine: American
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

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By Sheila M
@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!

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Method:

Bake

Ingredients

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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

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

Step-by-Step

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