Lucini's Own Carrot Cake

For best results, use very fresh, wet carrots, purchased with green tops.

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Step 1

Preheat oven to 325º.

Step 2

Prepare 1 10-inch bundt or tube pan: drizzle 1 tablespoon Lucini, rubbing into all corners. Add 1 tablespoon flour, tapping and turning pan to coat.

Step 3

In large bowl mix together flour, baking soda, baking powder, cinnamon and salt; set aside.

Step 4

In another bowl blend together sugar, Lucini and eggs. With wooden spoon, stir vigorously 1 minute. Stir dry mixture into wet and mix well 1 minute. Add carrots, nuts, rind and mix well.

Step 5

Spoon into prepared pan. Set in middle of oven and bake 1 hour 10 minutes. Wooden pick inserted in center of cake should come out clean. Let cake rest in pan, on wire rack, 15 minutes before inverting onto rack to cool. (Run knife gently around edges, if necessary, to loosen from pan.) Makes 1 bundt cake.

Step 6

With electric mixer, beat 1/4 cup Lucini with 8-ounce package (fat free) cream cheese and 1 tablespoon (or more, to taste) lemon extract. Add 1 pound confectioners' sugar and beat well, scraping down sides. Makes 2 1/4 cups.