Best 1960s Carrot Cake With A Twist Recipes

1940's Best Carrot Cake Recipe image

Provided by Raquel Grinnell

Categories Dessert

Time 1h15m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 14

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

1960's Carrot Cake with a Twist! image

Provided by Sheila M

Categories Puddings

Number Of Ingredients 18

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!