Best Carrot Pudding Cake With Lemon Sauce Recipes

EASY CARROT PUDDING CAKE

Easy Carrot Pudding Cake image

Make and share this Easy Carrot Pudding Cake recipe from Food.com.

Provided by southern chef in lo

Categories Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 10

Ingredients

1 (18 ounce) package yellow cake mix
1 (4 ounce) package instant vanilla pudding
1/2 teaspoon salt
2 teaspoons cinnamon
4 eggs
1/3 cup water
1/4 cup oil
3 cups shredded carrots
1/2 cup finely chopped raisins
1/2 cup chopped pecans

Steps:

Combine cake mix, pudding mix, salt, cinnamon, eggs, water, and oil in a large bowl; beat at medium speed for 2 minutes, scraping side of bowl frequently.
Stir in carrots, raisins, and pecans.
Pour into 3 greased and floured 9-inch cake pans.
Bake at 350°F for 30 to 35 minutes or until layers test done.
cool in pan for 10 minutes; remove and cool the rest of the way on wire racks.
Frost with your favorite orange frosting and garnish with pecan halves.

Nutrition Facts : Calories 4147.8, Fat 174.8, SaturatedFat 26.2, Cholesterol 856.2, Sodium 6665.9, Carbohydrate 605.5, Fiber 25.2, Sugar 388, Protein 58.1

OLD FASHIONED CARROT PUDDING

Old Fashioned Carrot Pudding image

I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.

Provided by Carol Shorter Hicks

Categories World Cuisine Recipes European UK and Ireland English

Time 4h20m

Yield 12

Number Of Ingredients 18

Ingredients

½ cup shortening
1 cup white sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup grated carrots
1 cup raisins
1 cup chopped walnuts
¾ cup white sugar
1 ½ teaspoons cornstarch
1 pinch salt
1 ¼ cups hot water
3 ½ teaspoons butter
3 ½ teaspoons lemon juice
1 ½ teaspoons vanilla extract

Steps:

In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 55.3 g, Cholesterol 3.1 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 268.7 mg, Sugar 38.3 g

CARROT CAKE WITH LEMON ICING

Carrot Cake With Lemon Icing image

A colleague at work bought this cake in for his birthday that his wife was kind enough to make. This is one of the best carrot cake recipes I've tried, so good I asked for the recipe!

Provided by Terese

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
1 pinch salt
1 cup caster sugar
1 1/2 cups finely grated carrots (usually about 1 large carrot)
1/2 cup chopped walnuts
2 eggs
3/4 cup oil
1 teaspoon vanilla essence
1 cup icing sugar
1 tablespoon lemon juice
1 teaspoon softened butter
3 -4 drops vanilla essence
lemon peel

Steps:

Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla.
Beat well with a wooden spoon until thoroughly mixed.
Pour into a well greased ring tin/cake tin. Bake in a moderate oven for approximately 45-50 minutes.
Cool for a few minutes before turning out onto a cake cooler. Set aside.
When cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. This cake will keep fresh and moist for about 1 week.
TO MAKE THE LEMON ICING:.
Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
Spread thickly onto cooled cake and top with lemon peel.

Nutrition Facts : Calories 475.1, Fat 27.1, SaturatedFat 3.8, Cholesterol 47.8, Sodium 137.7, Carbohydrate 55.6, Fiber 1.6, Sugar 41.2, Protein 4.5

CARROT PUDDING CAKE WITH LEMON SAUCE

CARROT PUDDING CAKE WITH LEMON SAUCE image

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

Provided by Ellen Bales

Categories Puddings

Time 1h

Number Of Ingredients 16

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)

Steps:

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.