This recipe was given to my Mother in 1961 in Omaha, Nebraska. My Dad was in the Air Force there (my parents were new to the midwest). My Mom got a whole new menu for Thanksgiving from her neighbors and those recipes are what we still have today for Thanksgiving! * You can make ahead and freeze this before baking and then thaw in the refrigerator 1 day prior to baking! Helps a lot with all the Thanksgiving cooking to get it out of the way in advance.

Ingredients

6 serv.

shortening, we use Crisco↗1 cup
brown sugar, can use 1/3 cup Splenda Brown sugar↗2⁄3 cup
egg↗1
orange juice or 1 tablespoon lemon juice↗1 tablespoon
flour, sifted↗1 1⁄2 cups
baking soda↗1⁄2 teaspoon
baking powder↗1 teaspoon
salt↗1⁄2 teaspoon
cinnamon↗1⁄2 teaspoon
nutmeg↗1⁄2 teaspoon
fresh carrots, grated fine↗2 cups

Step-by-step instructions

1
Cream shortening and brown sugar with an electric mixer in a large bowl.
2
Add the egg and orange juice.
3
Sift in flour.
4
Add all other ingredients and mix.
5
Place mixture into greased, 4 cup, ring shaped mold.
6
Chill at least 5 hours before baking.
7
Bake at 350 degrees F. for 1 hour.

Source: food.com

Original recipe ↗

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