Carrot Pudding Cake With Lemon Sauce
|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)|
|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|
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.
Spoon 2 tablespoons lemon sauce over each serving.