Lemon Carrot Cake Supreme Recipe

Name: Lemon Carrot Cake Supreme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. mincemeat, crumbled; 1/2 c. chopped nuts; 1 c. brown sugar, packed; 1/2 c. lemon juice; 2 tsp. baking powder; 1 tsp. salt; 2 c. finely shredded carrots; 2 c. unsifted flour; 3/4 c. vegetable oil; 3 eggs; 1 tsp. baking soda

Servings: persons

1 pkg. mincemeat, crumbled
1/2 c. chopped nuts
1 c. brown sugar, packed
1/2 c. lemon juice
2 tsp. baking powder
1 tsp. salt
2 c. finely shredded carrots
2 c. unsifted flour
3/4 c. vegetable oil
3 eggs
1 tsp. baking soda

1
Preheat oven to 325u00b0.
2
Mix mincemeat, carrots and nuts; toss with 1/2 cup flour.
3
In another bowl, mix oil, sugar and lemon juice.
4
Add eggs one at a time, beating between additions.
5
Sift and stir together all dry ingredients; add to egg and sugar mixture.
6
Mix well. Turn into greased and floured Bundt pan.
7
Bake 1 hour or until toothpick inserted near center comes out clean. Cook 15 minutes; turn out of pan.
8
Eat plain or serve with lemon sauce or glaze as desired.

1230

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pkg. mincemeat, crumbled, 1/2 c. chopped nuts, 1 c. brown sugar, packed, 1/2 c. lemon juice, and more.

Yes, Lemon Carrot Cake Supreme falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Carrot Cake Supreme

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