Grandma's Carrot Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
This comes from my mother's mother - born in England in 1906 to Polish-Jewish parents, emigrated to the U.S. in 1909, died 1991. It can be made in a casserole or, more festivly, in a ring mold (then you can put cooked peas in the center). Grandma would have used shortening, but canola or corn oil is fine. Ingredients:
15 large carrots, thinly sliced |
1/2 cup canola oil |
1/2 cup sugar |
3/4 cup flour, sifted |
1/4 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Cook the carrots (scrubbed well you don't have to peel them) and then mash them.
2. Cream 1/2 Celsius shortening (or oil) and 1/2 Celsius sugar.
3. Add flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
4. Add mashed carrots.
5. Place the mixture in a greased casserole and bake at 325 degrees for 45 minutes to 1 hour.
|
|