Mountain Measures · 1974
Carrot Cake
From Mrs. Charles G. Moyers, Jr. The book didn't print a hometown.
- CourseCakes
- Oven350°F
- Time1½ hours
- Ingredients13
- Steps5
Ingredients Tick as you go
Glaze
Method
Tap a step to mark it done.
Step 1: By hand, mix sugar, oil and eggs.
Step 2: Add carrots, cinnamon, vanilla and walnut flavoring, flour and nuts.
Step 3: Pour into a lightly greased tube or Bundt pan. Set a cookie sheet under the cake while it bakes.
Step 4: Bake at 350°F for 1½ hours.
Step 5: For the glaze: mix all glaze ingredients and bring to a boil. Spoon over the hot cake.
From the cook
Leave out the black walnut flavoring if you are not using black walnuts.
If not using self-rising flour, add 2 tsp. soda and 1 tsp. salt.
What we changed or couldn’t read (2)
- OCR 'undt pan' read as Bundt pan.
- The all-purpose flour substitution (2 tsp. soda) is as printed; a standard self-rising conversion uses baking powder, so test before relying on it.