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.
Ingredients:
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
Steps/Methods:
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.
