Lemon Carrot Cake

11 ingredients
1 steps

Ingredients

  • 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

Directions

  1. 1
    Preheat oven to 325°. 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.

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