1960s Carrot Cake With A Twist Food

1960'S CARROT CAKE WITH A TWIST!

Steps:

• 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!

OLD-FASHIONED CARROT CAKE

Steps:

• CAKE: In a mixing bowl combine eggs, sugar and oil; mix well.
• Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg, and beat into egg mixture.
• Stir in carrots.
• Pour into two greased and floured 9 inch round baking pans.
• Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.
• FROSTING: Cream butter and cream cheese in a mixing bowl.
• Gradually beat in confectioner's sugar and vanilla.
• Add enough milk to achieve desired spreading consistency.
• Stir in walnuts.
• Spread frosting between layers and over tops and sides of cake.
• Garnish with carrots and walnuts if desired.
• Refridgerate left overs.

SWISS CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
• In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
• Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.

1940'S BEST CARROT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat sugar and oil. Add eggs and beat well.
• Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
• Place batter in greased 9x13 pan; bake for 45 minutes.
• FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.