1960's Carrot Cake with a Twist!
By
Sheila M
@Gadiva
1
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
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CAKE INGREDIENTS
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1/2 cshortening
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1 1/2 csugar
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2eggs separated
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1 1/2 cgrated raw carrots
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1 1/2 cflour
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3 tspbaking powder
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1/2 tspsalt
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1/2 cmilk
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1 tsplemon flavoring
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SAUCE (PUDDING) INGREDIENTS
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1 csugar
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4 Tbspflour
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1 1/2 cboiling salt water
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3 Tbspgrated carrots
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2 Tbsporange juice
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1 tsplemon flavoring
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4 Tbspbutter
How to Make 1960's Carrot Cake with a Twist!
- 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!