Carrot Thing

From Sally's Mother, Evelyn W. Murov


Ingredients:


1 C grated carrots (4-5 med)
2 C brown sugar
1-1/2 sticks margarine (3/4 C)
3 eggs
1-1/4 C flour
2 t salt
1 t baking powder
1 t baking soda
1 T lemon juice
1 T water


Directions:
Cream sugar and margarine and add 3 eggs one at a time, beating after each addition. Add sifted flour mixture. Then add lemon juice, water and carrots. Mix well.

Put in greased casserole and bake at 350 for 30 minutes.


Other Info:
Another one of those recipes that my mother got when I was a little girl and I=ve been making for years. Actually it=s more of a carrot bread than ring or pudding as my mother used to call it. Lenny says we should just call it “Carrot Thing”. Use fine side of grater in grating. Can be fixed in am and put in refrigerator and baked before serving. However, you must allow enough time for it to reach room temperature before baking or else it will not get done.

I usually make it several days before I=m going to serve it and stick it in the freezer. The key is to defrost it early enough so that it=s at room temperature before baking, otherwise it takes forever for the inside to get done. I also use a food processor to grate the carrots and this gives it a somewhat different texture. Either way works fine and the result is delicious.