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Carrot Cake, Golden (D/P, TNT)
Source: Unknown
Yield: 1 8" cake

2-1/4 cups all purpose flour
3/4 cup whole wheat (preferably white whole wheat)
4 tsp. baking powder
1 tsp. salt
1 cup oil
2 cups sugar
4 eggs
1 tsp. lemon extract
3 cups grated carrot
1/2 cup orange juice

Lemon Sauce:
1 tbsp. cornstarch
1/2 cup sugar
1/8 tsp. salt
1 cup hot water
2 tbsp. lemon juice
1 tsp. grated lemon rind
1 tbsp. butter or margarine

Mix together flour, baking powder, and salt.

Beat oil, sugar, eggs, and lemon extract together. Add carrot and orange juice and flour mixture. Beat together.

Bake at 375°F 35 to 45 minutes. Use an 8"x8" or a 9"x13" pan if you double the recipe.

Sauce: Mix in a pot the cornstarch, sugar and salt. Gradually add the hot water and cook over low heat, stirring gently, until clear. Remove from heat. Add lemon juice, grated lemon rind and margarine. Blend well. I find that it is not necessary to double the sauce, even for the doubled kugel.

Poster's Notes:
Here is my children's favorite carrot kugel/cake.

I make it on Purim and other yomim-tovim because of the sauce - which is not good for Shabbat lunch and a bit delicate for the blech on Friday night.

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A