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
prep time10 Min
cook time50 Min
Ingredients For carrot pudding cake with lemon sauce
brown sugar, firmly packed
frozen apple juice concentrate, thawed
egg whites, slightly beaten
quaker oat bran hot cereal, uncooked
all purpose flour
finely shredded carrots (about 4 or 5 medium)
grated lemon peel
drop yellow food coloring (optional)
How To Make carrot pudding cake with lemon sauce
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.
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.
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.
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.
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