Mom's Thanksgiving Carrot Mold |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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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:
1 cup shortening, we use crisco |
2/3 cup brown sugar, can use 1/3 cup splenda brown sugar |
1 egg |
1 tablespoon orange juice or 1 tablespoon lemon juice |
1 1/2 cups flour, sifted |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
2 cups fresh carrots, grated fine |
Directions:
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.
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