Sinful Carrot Cake Supreme

• 9 ounces mincemeat, crumbled
• 2 cups finely shredded carrots
• 1/2 cup chopped nuts
• 2 cups unsifted flour
• 1 cup firmly packed light brown sugar
• 3/4 cup vegetable oil
• 1/4 cup lemon juice concentrate
• 3 eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

1. Preheat oven to 325 degrees.
2. Combine mincemeat, carrots and nuts and then toss with 1/2 cup flour.
3. Set aside.
4. In mixer combine sugar, oil and lemon beat well.
5. Add eggs one at a time beating well.
6. Stir together remaining 1 1/2 cup flour, baking powder, baking soda and salt; gradually add to batter.
7. Beat until smooth.
8. Stir in mincemeat mixture, mixing well.
9. Put in a greased and floured bundt pan.
10. Bake one hour or until pick inserted comes out clean.
11. Cool 15 minutes; turn out of pan.
12. Serve with Cream Cheese Fluff and warm Golden Lemon Sauce.

mincemeat, carrots, nuts, flour, brown sugar, vegetable oil, lemon juice concentrate, eggs, baking powder, baking soda, salt

Taken from www.food.com/recipe/sinful-carrot-cake-supreme-29056 (may not work)