Carrot Cakes With Custard Sauce Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Dish

Ingredients

 Hot water1⁄4 Cup (4 tbs)
 Granola1⁄3 Cup (5.33 tbs)
 All purpose flour2⁄3 Cup (10.67 tbs)
 Packed brown sugar1⁄3 Cup (5.33 tbs)
 Baking powder1 Teaspoon
 Salt1 Dash
 Egg1 , beaten
 Coarsely shredded carrot1⁄3 Cup (5.33 tbs)
 Cooking oil2 Tablespoon
 Shredded orange peel1⁄2 Teaspoon
 Granola3 Tablespoon, crumbled
 Orange custard sauce1 Cup (16 tbs) (1 Recipe)

Nutrition Facts

Serving size: Complete recipe

Calories 1749 Calories from Fat 444

% Daily Value*

Total Fat 56 g86.1%

Saturated Fat 17.6 g88%

Trans Fat 0 g

Cholesterol 232.7 mg77.6%

Sodium 836.6 mg34.9%

Total Carbohydrates 278 g92.6%

Dietary Fiber 11.5 g46%

Sugars 145.9 g

Protein 38 g76%

Vitamin A 175.1% Vitamin C 10.6%

Calcium 75% Iron 94.7%

*Based on a 2000 Calorie diet

Directions

Microwave directions: Pour hot water over the 1/3 cup granola; set aside.
In a mixing bowl stir together the flour, sugar, baking powder, and salt.
Make a well in the center of dry ingredients.
Stir egg, carrot, oil, and 1/2 tea spoon orange peel into the moistened granola; add to the dry ingredients, stirring just till moistened (batter should be lumpy).
Spoon the batter into five lightly greased 6 ounce custard cups.
Top each with some of the crumbled granola.
Arrange the custard cups in a circle in the microwave oven.
Micro cook, uncovered, on 100% power (HIGH) for 2 to 2 1/2 minutes or till a wooden toothpick inserted near the center comes out clean.
Let cakes cool in cups for 3 to 4 minutes.
Transfer cakes to a wire rack.
Meanwhile, prepare Orange Custard Sauce.
Spoon sauce into dishes.
Place one warm cake in each dish; spoon additional sauce over cakes.
Garnish with orange peel, if desired.
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