1 package (9 ounce) mincemeat, crumbled
2 cups finely shredded carrots
1/2 cup chopped walnuts or pecans
2 cups unsifted flour
1 cup light brown sugar, firmly packed
3/4 cup vegetable oil
1/4 cup lemon juice concentrate
3 eggs
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Pre-heat oven to 325 degrees. In large bowl, combine mincemeat, carrots and nuts; toss with 1/2 cup flour. Set aside. In large mixer bowl, combine sugar, oil and lemon; mix well. Add eggs, 1 at a time, beating well after each addition. Sift or stir together remaining 1 and 1/2 cup flour, baking powder, baking soda and salt; gradually add to batter, beating until smooth. Stir in mincemeat mix. Mix well. Turn into well-greased and floured 10 inch bundt or tube pan. Bake 1 hour or until toothpick inserted near center comes out clean. Cool 15 minutes; turn out of pan. Drizzle with lemon glaze.
LEMON GLAZE: In small saucepan, melt 2 tablespoons margarine with 4 teaspoons lemon. Stir in 1 cup confectioners' sugar; mix well.