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Great-Grandma's Sheep-Wagon Carrot Cake




Source of Recipe


Late 60's magazine clipping.






Recipe Introduction


Notes from recipe; "Let carrot mixture rest for 12 hours. Why it gets so tired is a mystery, but once Donna gave it only a three hour recess and it lost something in taste."





List of Ingredients



• 1-1/3 cups sugar
  
• 1-1/3 cups water
  
• 1 cup raisins
  
• 1 tablespoon butter
  
• 2 large finely grated carrots
  
• 1 teaspoon cinnamon
  
• 1 teaspoon cloves
  
• 1 teaspoon nutmeg
  
• 1 cup chopped walnuts
  
• 2-1/2 cups sifted flour
  
• 1/2 teaspoon salt
  
• 1 teaspoon soda
  
• 2 teaspoons baking powder
  






Instructions



1. In a middle-size saucepan combine sugar, water raisins, butter, carrots and spices.Cover and let reat for 12 hours.
   
2. Combine walnuts, flour, salt, soda and baking powder. Add to carrot sugar mixture. Mix together.
   
3. Bake in 2 oiled loaf pans or 1 tube pan, at 275F. for 2 hours. Cool then wrap in foil.
   






Final Comments


Note this recipe did not include oil as is usual in most carrot cake recipes.


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