Lemon Carrot Cake
- 1 (9 oz.) pkg. None Such Condensed Mincemeat, crumbled
- 2 c. carrots, finely shredded
- 1/2 c. walnuts or pecans, chopped
- 2 c. unsifted flour
- 1 c. light brown sugar, firmly packed
- 3/4 c. vegetable oil
- 1/4 c. lemon juice
- 3 eggs
- 2 tsp. baking powder
- 1 tsp. soda
- 1 tsp. salt
- Preheat oven to 325u0b0. In large bowl, combine mincemeat, carrots and nuts; toss with 1/2 c. flour and set aside. In a large bowl, combine sugar, oil, and lemon juice; mix well; add eggs, one at a time, beating well after each addition. Stir together remaining 1 1/2 c. flour, baking powder, soda, and salt in a third bowl; gradually add to the second mixture beating until smooth. Stir in the mincemeat mixture and mix well. Turn into a well greased and floured tube pan. Bake 1 hour or until toothpick comes out clean. Cool 15 minutes; turn out on a plate and drizzle with Lemon Glaze.
condensed mincemeat, carrots, walnuts, flour, light brown sugar, vegetable oil, lemon juice, eggs, baking powder, soda, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=13790 (may not work)