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1960's carrot cake with a twist!

(1 rating)
Gadiva avatar
Recipe by
Sheila M
@Gadiva
Casa Grande, AZ

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!

(1 rating)
method Bake

Ingredients For 1960's carrot cake with a twist!

  • 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!

  • 1
    Pre heat oven to 350. Grease and flour 8" square pan.
  • 2
    Cream shortening and sugar.
  • 3
    Blend in beaten egg yolks.
  • 4
    Add carrots.
  • 5
    Add sifted flour, baking powder and salt alternately with milk.
  • 6
    Fold in flavoring and stiffly beaten egg whites.
  • 7
    Pour into prepared pan and bake for 60 minutes or until a toothpick comes out clean.
  • 8
    SAUCE/PUDDING INSTRUCTIONS:
  • 9
    In a medium sauce pan combine sugar, flour and water. Whisk to get out any flour lumps.
  • 10
    Cook on medium heat until thick.
  • 11
    Add carrots, orange juice, lemon flavoring, butter and cook for 20 minutes or until thick.
  • 12
    After pudding is done, pour over cake.
  • 13
    Allow to cool so pudding can set and enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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