Moist Carrot Cake Recipe. This old fashioned cake with walnuts and raisins, was popular, circa 1957. I received this recipe from my supervisor at Southern Bell Telephone Company (now Bell South) in 1958. There was no frosting recipe included, only the suggestion to serve it with ice cream.
Cream Cheese Frosting for this cake first appeared in print
in 1969. You may prefer to frost it or serve it to your family with ice
cream or whipped cream. Of course, the healthiest way to would be to
serve it plain or with Greek Yogurt.
1 1/2 cups sugar
1 cup vegetable oil
3 egg yolks, beaten
2 1/2 tablespoons hot water
1 1/2 cups sifted plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 large carrot, grated
1 cup walnuts, chopped
1/3 cup dark raisins
3 egg whites, stiffly beaten
Mix sugar, oil, egg yolks and hot water in mixing bowl. Sift together flour, baking powder, soda, salt, cinnamon, and nutmeg. Stir into bowl mixture and mix well. Fold in carrots, nuts, and raisins. Fold in egg whites.
Pour into two prepared* 8" or 9" baking pans. Bake in pre-heated 325 F. oven about 40 minutes. Remove from oven, let sit in pan about 5 minutes and remove to rack.
May be served warm immediately or cooled to serve later with the above suggestions, including this Cream Cheese Frosting.
*Cakes dislodge best from baking pans that are greased, then lined with waxed paper, cut to fit pan, greased again and sprinkled with flour.
Carrot Cake contains ingredients that add to your daily supply
of vitamins and minerals. Eliminating a frosting also cuts your sugar
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