1970s Original Carrot Cake Food

1940'S BEST CARROT CAKE RECIPE

1940's Best Carrot Cake Recipe image

From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing.

Provided by Raquel Grinnell

Categories Dessert

Time 1h15m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 14

Ingredients

2 cups white sugar
1 1/4 cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 cups carrots, grated
1 cup walnuts, chopped (pecans can be substituted)
12 ounces confectioners' sugar
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons milk

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.

Nutrition Facts : Calories 549.1, Fat 30.2, SaturatedFat 6.5, Cholesterol 66.5, Sodium 411.7, Carbohydrate 66.6, Fiber 2, Sugar 50.7, Protein 5.6

OLD-FASHIONED CARROT CAKE

Old-Fashioned Carrot Cake image

I got this recipe from a magazine and the picture looked so good that i had to share it with you. It's a pleasently moist cake that's dotted with sweet carrots and a hint of cinnamon. The fluffly buttery frosting is scrumtious with chopped walnuts stirred in!! ONE PIECE IS NEVER ENOUGH!!

Provided by OveGlove

Categories Dessert

Time 50m

Yield 1 frosted cake, 12 serving(s)

Number Of Ingredients 17

Ingredients

4 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 -3 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
1/2 cup butter or 1/2 cup margarine, softened
3 ounces cream cheese, softened
3 3/4 cups confectioners' sugar
1 teaspoon vanilla
2 -3 tablespoons milk
1 cup chopped walnuts
carrot curls or more walnuts, for garnishing (optional)

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.

Nutrition Facts : Calories 784, Fat 45.8, SaturatedFat 11.2, Cholesterol 99, Sodium 297.4, Carbohydrate 90.6, Fiber 1.9, Sugar 71.4, Protein 6.6

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