Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mom's Thanksgiving Carrot Mold Recipe
    Lost? Site Map

    Mom's Thanksgiving Carrot Mold

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    Oolala's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6-10

    Yield:

    ring mold

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on April 19, 2005

      55

      This is delicious. I made it and got raves. Everyone asked for the recipe. I put peas in the center and it looked beautiful. Great for company.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mom's Thanksgiving Carrot Mold

    Serving Size: 1 (87 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 540.4
     
    Calories from Fat 319
    59%
    Total Fat 35.4 g
    54%
    Saturated Fat 8.9 g
    44%
    Cholesterol 35.2 mg
    11%
    Sodium 410.5 mg
    17%
    Total Carbohydrate 52.4 g
    17%
    Dietary Fiber 2.1 g
    8%
    Sugars 25.8 g
    103%
    Protein 4.7 g
    9%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes