Lemon Filled Carrot Cake
18 servings SERVINGS
Ingredients
- 375 ml or 1 1/2 cups all-purpose flour
- 10 ml or 2 tsp baking powder
- 5 ml or 1 tsp baking soda
- 5 ml or 1 tsp ground cinnamon
- 4 eggs (reserve one yolk for filling)
- 250 ml or 1 cup granulated sugar
- 125 ml or 1/2 cup firmly packed brown sugar
- 125 ml or 1/2 cup vegetable oil
- 500 ml or 2 cups finely grated carrots
- 375 ml or 1 1/2 cups All-Bran Original* cereal
- 1 package lemon pie filling / dessert mix
- 75 ml or 3/4 cup cold water
- 375 ml or 1 1/2 cup boiling water
- n/a icing sugar (Optional)
Directions
1. Combine flour, baking powder, soda and cinnamon. Set aside.
2. In large mixer bowl, beat 3 eggs and 1 egg white until foamy. Gradually add sugars and oil and beat until well blended. Mix in carrots and cereal. Stir in flour mixture. Spread evenly in two greased and floured 23 cm (9") round cake pans.
3. Bake at 180°C ( 350°F ) about 30 minutes or until wooden stick inserted in centre comes out clean. Let stand 10 minutes, remove from pans and cool on wire racks.
4. Meanwhile, prepare lemon filling following package directions except use the one reserved yolk, only 375 ml (1 1/2 cups) boiling water and no butter. Cover with waxed paper and let cool.
5. To assemble torte, slice each cake in half horizontally. Stack layers, spreading a layer of the filling between each layer. Dust top layer with icing sugar before serving. Refrigerate in airtight container for up to 5 days.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
