Directions:
- Preheat oven to 350°F and prepare a 12-cup bundt pan.
- Zest lemons and then juice them, straining out pips.
- Whisk together flour, baking soda, salt, and spices in a bowl and set aside.
- Cream margarine and sugar together in mixer until smooth and fluffy, scraping down as necessary.
- Beat in eggs one at a time, again scraping down as necessary. The mixture will look curdled but don't panic.
- Beat in dry ingredients in a few small batches. Don't over-beat.
- Stir in carrots until evenly distributed.
- Just before you're ready to bake, stir in the lemon zest and juice. Fill the bundt pan with the batter.
- Bake 40 minutes. The top will look wet and just barely set. Don't over-bake.
- Let cool on a rack for 15 minutes, then invert onto a serving platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3756.43 Kcal (15727 kJ) | ||
| Calories from fat | 1836.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 204.08g | 314% | |
|---|---|---|---|
| Cholesterol | 654.72mg | 218% | |
| Sodium | 3478.78mg | 145% | |
| Potassium | 1726.6mg | 37% | |
| Total Carbs | 444.33g | 148% | |
| Sugars | 227.92g | 912% | |
| Dietary Fiber | 18.82g | 75% | |
| Protein | 51.38g | 103% | |
| Vitamin C | 75.1mg | 125% | |
| Vitamin A | 4.5mg | 149% | |
| Iron | 9.6mg | 53% | |
| Calcium | 455.1mg | 46% | |
| Amount Per 100 g | |||
| Calories | 307.65 Kcal (1288 kJ) | ||
| Calories from fat | 150.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.71g | 314% | |
|---|---|---|---|
| Cholesterol | 53.62mg | 218% | |
| Sodium | 284.91mg | 145% | |
| Potassium | 141.41mg | 37% | |
| Total Carbs | 36.39g | 148% | |
| Sugars | 18.67g | 912% | |
| Dietary Fiber | 1.54g | 75% | |
| Protein | 4.21g | 103% | |
| Vitamin C | 6.2mg | 125% | |
| Vitamin A | 0.4mg | 149% | |
| Iron | 0.8mg | 53% | |
| Calcium | 37.3mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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