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
- Preheat oven to 325 degrees.
- Combine mincemeat, carrots and nuts and then toss with 1/2 cup flour.
- Set aside.
- In mixer combine sugar, oil and lemon beat well.
- Add eggs one at a time beating well.
- Stir together remaining 1 1/2 cup flour, baking powder, baking soda and salt; gradually add to batter.
- Beat until smooth.
- Stir in mincemeat mixture, mixing well.
- Put in a greased and floured bundt pan.
- Bake one hour or until pick inserted comes out clean.
- Cool 15 minutes; turn out of pan.
- 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)