1960's carrot cake with a twist!
(1 RATING)
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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Ingredients
- CAKE INGREDIENTS
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 - eggs separated
- 1 1/2 cups grated raw carrots
- 1 1/2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon lemon flavoring
- SAUCE (PUDDING) INGREDIENTS
- 1 cup sugar
- 4 tablespoons flour
- 1 1/2 cups boiling salt water
- 3 tablespoons grated carrots
- 2 tablespoons orange juice
- 1 teaspoon lemon flavoring
- 4 tablespoons butter
How To Make 1960's carrot cake with a twist!
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Step 1Pre heat oven to 350. Grease and flour 8" square pan.
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Step 2Cream shortening and sugar.
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Step 3Blend in beaten egg yolks.
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Step 4Add carrots.
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Step 5Add sifted flour, baking powder and salt alternately with milk.
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Step 6Fold in flavoring and stiffly beaten egg whites.
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Step 7Pour into prepared pan and bake for 60 minutes or until a toothpick comes out clean.
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Step 8SAUCE/PUDDING INSTRUCTIONS:
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Step 9In a medium sauce pan combine sugar, flour and water. Whisk to get out any flour lumps.
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Step 10Cook on medium heat until thick.
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Step 11Add carrots, orange juice, lemon flavoring, butter and cook for 20 minutes or until thick.
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Step 12After pudding is done, pour over cake.
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Step 13Allow to cool so pudding can set and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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