CARROT PUDDING CAKE WITH LEMON SAUCE

Ellen Bales

By
@Starwriter

Found this in an old recipe book given to me by a friend. I love carrot cake, I love lemon. This has GOT to be good!
Recipe & photo: The Quaker Oats Company


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Rating:

Serves:

8

Prep:

10 Min

Cook:

50 Min

Ingredients

1/4 c
butter, melted
1/3 c
brown sugar, firmly packed
1/2 c
frozen apple juice concentrate, thawed
3
egg whites, slightly beaten
1 c
quaker oat bran hot cereal, uncooked
1/2 c
all purpose flour
2 tsp
baking powder
1 tsp
cinnamon
2 c
finely shredded carrots (about 4 or 5 medium)
1/2 c
granulated sugar
4 tsp
cornstarch
1 c
hot water
1 Tbsp
butter, melted
1 Tbsp
lemon juice
1/2 tsp
grated lemon peel
1
drop yellow food coloring (optional)

Directions Step-By-Step

1
In a large bowl, combine melted butter and brown sugar. Add apple juice and egg whites, mixing well. Add combined oat bran, flour, baking powder and cinnamon; mix well. Stir in carrots.
2
Pour into a lightly sprayed 2-qt. casserole dish. Bake in a preheated 325-degree oven for 45 to 50 minutes or until edges are lightly browned and center is firm. Cool on wire rack about 1 hour.
3
In a medium saucepan, combine granulated sugar and cornstarch. Gradually add water, mixing until sugar dissolves. Cook over medium heat about 3 minutes, stirring constantly or until thickened and clear. Remove from heat.
4
Stir in 1 Tbsp. melted butter, lemon juice, lemon peel and food coloring; cool slightly. Spoon 2 Tbsp. lemon sauce over each serving of pudding cake.

About this Recipe

Course/Dish: Cakes, Puddings
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #moist, #rich