Orange Carrot Cake

Orange Carrot Cake

A vintage recipe for an Orange Carrot Cake

"Bake a prizewinner from the Indiana State Fair"

Ingredients

3 cups all-purpose flour
2 cups sugar
1 cup coconut
2 1/2 teaspoon baking soda
2 1/2 teaspoon cinnamon
1 teaspoon grated orange peel
1 teaspoon salt
1 1/4 cup cooking oil
2 teaspoon vanilla
11 ounce can (1 1/3 cup) mandarin oranges, undrained
2 cups shredded carrots (4 medium)
3 eggs

Method

Heat oven to 350-degrees. Grease a 9x13-inch pan. In a large bowl, blend all cake ingredients, beat two minutes at high speed. Pour into the greased pan and bake at 350-degrees for 45-55 minutes or until a toothpick comes out clean. Cool before removing from pan, ice. 

 

Buttercream Icing

Ingredients

1 pound confectioners' sugar
1/4 pound soft butter or margarine
1/8 teaspoon salt
1 teaspoon vanilla
3-5 tablespoons milk

Method

Cream one-third of sugar with butter and salt. Blend in vanilla and 2 tablespoons milk; add remaining sugar. Gradually stir in remaining milk until desired spreading consistency is reached. Covers two cakes. 

 

 

 

The recipe pictured above is on the back cover of a pamphlet published by Public Service Indiana instructing customers "what to do if your power goes off."

It seems that their marketing move to place a recipe on the back cover in hopes people would save the pamphlet worked!

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