CARROT PUDDING CAKE WITH LEMON SAUCE

CARROT PUDDING CAKE WITH LEMON SAUCE image

Provided by Ellen Bales

Time 1h

Number Of Ingredients 16

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.