Ingredients for Mom's Thanksgiving Carrot Mold
- 1 cup (2 sticks) softened shortening
- 1 ½ cups packed light brown sugar
- 2 large eggs
- ½ cup orange juice
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- Baking Powder
- Salt
- Cinnamon
- Nutmeg
- Fresh Carrots
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How to Make Mom's Thanksgiving Carrot Mold
- Cream together 1 cup (2 sticks) softened shortening and 1 ½ cups packed light brown sugar in a large bowl using an electric mixer until light and fluffy.
- Beat in 2 large eggs and ½ cup orange juice until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon ground allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 cups grated carrots, 1 cup chopped walnuts or pecans, and ½ cup raisins.
- Pour the batter into a greased 4-cup ring-shaped mold.
- Refrigerate for at least 5 hours, or preferably overnight. Freezing is also an option; thaw in the refrigerator for 24 hours before baking.
- Bake in a preheated oven at 350°F (175°C) for 1 hour, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
103g
Fat
44g
Carbs
17g
