“This is an incredible side dish for Thanksgiving! Much too fattening for the rest of the year, but a great addition to your holiday meal.” - by BETH_M
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan or bundt pan.
- Cream together butter and brown sugar. Add egg and water; blend well.
- Mix together the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a separate bowl; blend into the creamed butter mixture. Stir in the grated carrots and mix thoroughly. Pour evenly into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition
Amount Per Serving (6 total)
- Calories
- 484 cal
- 24%
- Fat
- 31.9 g
- 49%
- Carbs
- 46.2 g
- 15%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"My mother taught me this recipe and in fact it appears almost vervatum in the 1958 "Thoughts for Buffet" cookbook on pg 211. It uses 2 eggs (separated with whites stifflybeaten and folded in as last ..." See morestep), no water but 2 Tb lemonjuice, and 1 Tblemon rind.itis delicious.my mother taught me to bake it with the mold (I use bundt pan) sitting in pot of water in theoven. I would liketo try a healthier version with less butter sometime."
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