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Mom's Thanksgiving Carrot Mold

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“This recipe was given to my Mother in 1961 in Omaha, Nebraska. My Dad was in the Air Force there (my parents were new to the midwest). My Mom got a whole new menu for Thanksgiving from her neighbors and those recipes are what we still have today for Thanksgiving! * You can make ahead and freeze this before baking and then thaw in the refrigerator 1 day prior to baking! Helps a lot with all the Thanksgiving cooking to get it out of the way in advance.”
READY IN:
6hrs 30mins
SERVES:
6-10
YIELD:
1 ring mold
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream shortening and brown sugar with an electric mixer in a large bowl.
  2. Add the egg and orange juice.
  3. Sift in flour.
  4. Add all other ingredients and mix.
  5. Place mixture into greased, 4 cup, ring shaped mold.
  6. Chill at least 5 hours before baking.
  7. Bake at 350 degrees F. for 1 hour.

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