Directions:
- Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar and margarine in large bowl until well blended. Beat in eggs. Add sifted dry ingredients; beat until blended. Stir in carrots. Beat in lemon juice and lemon peel. Transfer batter to prepared pan.
- Bake carrot ring until tester inserted near center comes out clean, about 40 minutes. Cool carrot ring in pan on rack 15 minutes. Turn ring out onto platter and serve warm. (Can be made 1 day ahead. Cover with cake dome and let stand at room temperature. Rewarm in 350°F oven 10 minutes before serving.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.44 Kcal (1086 kJ) | ||
| Calories from fat | 128.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.27g | 22% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 422.47mg | 18% | |
| Potassium | 128.31mg | 3% | |
| Total Carbs | 26.43g | 9% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 6.55g | 13% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.8mg | 5% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 277.94 Kcal (1164 kJ) | ||
| Calories from fat | 137.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.28g | 22% | |
|---|---|---|---|
| Cholesterol | 99.63mg | 31% | |
| Sodium | 452.59mg | 18% | |
| Potassium | 137.45mg | 3% | |
| Total Carbs | 28.31g | 9% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 1.72g | 6% | |
| Protein | 7.02g | 13% | |
| Vitamin C | 4.1mg | 6% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.9mg | 5% | |
| Calcium | 30.6mg | 3% | |
* 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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