Carrot Pudding Cake With Lemon Sauce Recipe
Ingredients
| 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) | |
| Cornstarch | 4 Teaspoon | |
| 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 |
Nutrition Facts
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
Directions
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.
Cool slightly.
Spoon 2 tablespoons lemon sauce over each serving.
Chef
