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Carrot Pudding Cake With Lemon Sauce

Healthycooking's picture
Ingredients
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Frozen apple juice concentrate 1⁄2 Cup (8 tbs), thawed
  Egg whites 3 , beaten
  Oat bran hot cereal 1 Cup (16 tbs), uncooked (Quaker Brand)
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Carrots 2 Cup (32 tbs), shredded
  Granulated sugar 1⁄2 Cup (8 tbs)
  Cornstarch 4 Teaspoon
  Hot water 1 Cup (16 tbs)
  Vegetable oil 1 Tablespoon
  Lemon juice 1 Tablespoon
  Grated lemon peel 1⁄2 Teaspoon
  Yellow food coloring 1 Drop
Directions

Heat oven to 325°F.
Lightly spray 1 1/2 or 2 quart casserole dish with nonstick cooking spray or oil lightly.
In large bowl, combine brown sugar and 1/4 cup margarine.
Add apple juice concentrate and egg whites, mixing well.
Add combined oat bran, flour, baking powder and cinnamon; mix well.
Stir in carrots; pour into prepared dish.
Bake 45 to 50 minutes or until edges are lightly browned and center is firm.
Cool on wire rack about 1 hour.
Cut into squares or wedges.
In small saucepan, combine granulated sugar and cornstarch.
Gradually add water, mixing until sugar dissolves.
Cook over medium heat about 3 minutes, stirring constantly until mixture boils and is thickened and clear.
Remove from heat; stir in remaining ingredients.
Cool slightly.
Spoon 2 tablespoons lemon sauce over each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Vegetable
Interest: 
Everyday

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