• Grease and lightly flour a 6-cup oven-going mold or a 10-inch fluted tube pan; set aside. In a medium bowl, combine four, brown sugar, baking powder, cinnamon, and nutmeg. In another medium bowl stir together butter, carrots, lemon juice, and water. Add to flour mixture all at once; stir until combined. (The batter will be very thick.)

  • Spread carrot mixture evenly into prepared mold or pan. Bake in a 350 degree F oven for 45 to 50 minutes for the 6-cup mold or about 30 minutes for the 10-inch fluted tube pan or until top is golden brown, cake is pulled away from the sides of the mold and toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a serving platter; serve immediately. Makes 6 to 8 servings.

Nutrition Facts

467 calories; 23 g total fat; 61 mg cholesterol; 373 mg sodium. 62 g carbohydrates; 4 g protein;