Grandma Chics Carrot Cake 1968 Recipes

Steps:

• In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. , In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
• In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
• For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.

Steps:

• Cake Method: Beat eggs, and gradually add the sugar Blend in the grated carrots Sift the dry ingredients together and add alternately with the salad oil Blend in the vanilla Add the nuts Add the raisins OR pineapple Pour into prepared pan Bake the first 45 minutes at 375 degrees.
• Remove from oven With a large handle of a wooden spoon or skewer poke holes all over the cake.
• Down to bottom.
• Pour topping into holes and all over top Place back into oven for the last 15 minutes 375 degrees.
• Test with a tester, should come away clean.
• When done remove from oven Place onto a cooling rack.
• Cool completely When cool glaze with a coffee glaze over the top and over the sides.

Steps:

• Heat oven to 350 degrees Farenheit.
• Grease and flour 10" baking pan.
• Pour oil and carrots into a mixing bowl and mix till combined.
• Add in eggs one by one whilst beating on medium speed.
• Add in sugar and beat until sugar is dissolved and the mixture is frothy and light in color.
• Make sure to beat until sugar is dissolved! if not the sugar will form a crust on top of the cake whilst baking.
• Add in the spices and vanilla / almond essence.
• Lastly add in the flour which has been sifted along with the baking powder and soda.
• When adding in the flour just mix it in with a wooden spoon and swirl in a figure eight until flour is just combined. This is to make sure you dont let out excess air.
• Add in nuts.
• Pour batter into pan and bake until cake begins to shrink off sides and toothpick inserted comes out clean, approximately 45 minutes.
• When cake is cool put on icing.
• For Icing beat the cream cheese and butter until light and fluffy.
• Add in icing sugar and vanilla and beat till smooth.

Steps:

• Combine raisins and water and cook over medium heat for 12 minutes.
• Add sugar, flour, butter and cook two minutes more.
• Pour cooled mixture into a pastry shell.
• Place a top crust over top and make vent slashes.
• Bake 375 degrees F for 30 minutes, until golden and bubbly.
• Note: Rind and juice of 1/2 a fresh lemon or orange may be added.