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Carrot Pudding Cake with Lemon Sauce


1/4 c. liquid vegetable oil butter
1/3 c. firmly packed brown sugar
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 med.)
1/2 c. granulated sugar
4 tsp. cornstarch
1 c. hot water
1 tbsp. liquid vegetable oil butter
1 tbsp. lemon juice
1/2 tsp. grated lemon peel
1 drop yellow food coloring (optional)


Heat oven to 325 degrees. Lightly spray 1 1/2 or 2-quart casserole with vegetable oil cooking spray of oil lightly. Combine 1/4 cup butter and brown sugar. Add apple juice concentrate and egg whites, mixing 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.

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; stir in 1 tablespoon butter, lemon juice, lemon peel and food coloring; cool slightly. Spoon 2 tablespoons lemon sauce over each serving. Makes 8 servings.

MICROWAVE LEMON SAUCE DIRECTIONS: In 4-cup microwavable measuring cup, combine granulated sugar and cornstarch. Gradually add water, mixing until sugar dissolves. Microwave at high 2 to 3 minutes or until sauce is clear and thickened, stirring after every minute. Add butter, lemon juice, lemon peel and food coloring, mixing well. Cool slightly.

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