1960s Carrot Cake With A Twist Recipes

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

1960'S CARROT CAKE WITH A TWIST!

1960's Carrot Cake with a Twist! image

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...

Provided by Sheila M

Categories Puddings

Number Of Ingredients 18

Ingredients

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

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!

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