1960's Carrot Cake with a Twist!
By
Sheila M
@Gadiva
1
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!
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!
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
- 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
CAKE INGREDIENTS
SAUCE (PUDDING) INGREDIENTS
How to Make 1960's Carrot Cake with a Twist!
- 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!
