CARROT PUDDING CAKE WITH LEMON SAUCE

1
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

Rating:

★★★★★ 1 vote

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)

How to Make CARROT PUDDING CAKE WITH LEMON SAUCE

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.

Printable Recipe Card

About CARROT PUDDING CAKE WITH LEMON SAUCE

Course/Dish: Cakes Puddings
Dietary Needs: Vegetarian
Hashtags: #moist #rich



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