"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Jewish Carrot Mold Recipe

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This recipe for Jewish Carrot Mold, by , is from The Jones Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Manda Hegseth
Added: Thursday, September 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. shortening
1/2 c. brown sugar
1 egg, slightly beaten
1 tbsp. cold water
1 c. carrots, finely grated
(press down so it is a full cup)
1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. lemon juice

Directions:
Directions:
In mixer, cream together shortening and brown sugar well. Add slightly beaten egg and water. Beat and then add carrots.

Sift together flour, baking soda, salt and baking powder and add to other ingredients a little at a time. Add lemon juice.

Grease mold well. Bake in 350 oven for 30-45 minutes. Don't under-bake.

Personal Notes:
Personal Notes:
This recipe fits a small ring mold and serves 6-7. Do not use a bundt pan as it is too deep.

 

 

 

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