1960's Carrot Cake with a Twist!

1960's Carrot Cake With A Twist! Recipe

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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!

Rating:
★★★★★ 1 vote
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

  • 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!

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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