Directions:
- Butter a 6-cup ring mold well and preheat oven to 350°F.
- Cream butter and shortening; add sugar, a little at a time, and beat until light and fluffy.
- Beat in the eggs, one at a time, and add lemon juice and zest.
- Sift together flour, soda, baking powder, salt and allspice.
- Stir into butter mixture.
- Stir in carrots and transfer to ring mold and cover with a buttered round of foil.
- Set into a baking pan, add enough hot water to come 2/3s of the way up mold and bake for 30 minutes.
- Remove foil and bake 30 minutes more or until a cake tester comes out clean.
- Let cool on rack for 10 minutes.
- Invert onto platter.
- Serve warm with Gingered Whipped Cream.
- Gingered Whipped Cream: Beat all the ingredients together until cream holds soft peaks and transfer to a serving bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.32 Kcal (1580 kJ) | ||
| Calories from fat | 104.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.57g | 18% | |
|---|---|---|---|
| Cholesterol | 96.19mg | 32% | |
| Sodium | 153.85mg | 6% | |
| Potassium | 209.26mg | 4% | |
| Total Carbs | 64.38g | 21% | |
| Sugars | 35.53g | 142% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 5.5g | 11% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1mg | 6% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 246 Kcal (1030 kJ) | ||
| Calories from fat | 67.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 18% | |
|---|---|---|---|
| Cholesterol | 62.72mg | 32% | |
| Sodium | 100.31mg | 6% | |
| Potassium | 136.43mg | 4% | |
| Total Carbs | 41.98g | 21% | |
| Sugars | 23.17g | 142% | |
| Dietary Fiber | 0.79g | 5% | |
| Protein | 3.58g | 11% | |
| Vitamin C | 2.8mg | 7% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.7mg | 6% | |
| Calcium | 55.2mg | 8% | |
* 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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