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Carrot Pudding Cake With Lemon Sauce Recipe
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Frozen apple juice concentrate||1⁄2 Cup (8 tbs), thawed|
|Egg whites||3 , beaten|
|Oat bran hot cereal||1 Cup (16 tbs), uncooked (Quaker Brand)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Carrots||2 Cup (32 tbs), shredded|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Hot water||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Yellow food coloring||1 Drop|
Serving size: Complete recipe
Calories 2893 Calories from Fat 778
% Daily Value*
Total Fat 89 g137.1%
Saturated Fat 15.2 g75.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2137.4 mg89.1%
Total Carbohydrates 448 g149.2%
Dietary Fiber 47.3 g189.2%
Sugars 223.2 g
Protein 115 g230.4%
Vitamin A 855.7% Vitamin C 45.3%
Calcium 114.3% Iron 69.9%
*Based on a 2000 Calorie diet
Lightly spray 1 1/2 or 2 quart casserole dish with nonstick cooking spray or oil lightly.
In large bowl, combine brown sugar and 1/4 cup margarine.
Add apple juice concentrate and egg whites, mixing well.
Add combined oat bran, flour, baking powder and cinnamon; mix well.
Stir in carrots; pour into prepared dish.
Bake 45 to 50 minutes or until edges are lightly browned and center is firm.
Cool on wire rack about 1 hour.
Cut into squares or wedges.
In small saucepan, combine granulated sugar and cornstarch.
Gradually add water, mixing until sugar dissolves.
Cook over medium heat about 3 minutes, stirring constantly until mixture boils and is thickened and clear.
Remove from heat; stir in remaining ingredients.
Spoon 2 tablespoons lemon sauce over each serving.