carrot pudding cake with lemon sauce

★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

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

serves 8
prep time 10 Min
cook time 50 Min

Ingredients For carrot pudding cake with lemon sauce

  • 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)
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How To Make carrot pudding cake with lemon sauce

  • 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.
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