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Almond Carrot Cake With Lemon Sauce

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  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 3
  Milk 1⁄2 Cup (8 tbs)
  Lemon juice 1 1⁄2 Tablespoon
  Finely grated carrots 1 1⁄2 Cup (24 tbs)
  Whole unblanched almonds 1 Cup (16 tbs), ground
  Flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Cinnamon 1 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Flaked coconut 1⁄2 Cup (8 tbs)
  Chocolate morsels 1⁄2 Cup (8 tbs)

Preheat oven to 350°.
Cream butter with sugar.
Beat in eggs.
Mix in milk, lemon juice, carrots, and ground almonds.
Mix flour with baking powder, salt, cinnamon, and nutmeg; gradually stir into creamed mixture.
Stir in coconut and chocolate.Turn into greased and floured 6 cup ring mold or two 3 cup ring molds.
Bake 45 minutes to 1 hour or until a pick inserted into center comes out dry.
Cool 20 minutes.
Invert and cool on wire rack.
Serve with hot Lemon Sauce.
Makes 1 large or 2 small cakes.
Lemon Sauce: Combine 1 cup water, 1/2 cup sugar, 2 tablespoons lemon juice and 2 tablespoons cornstarch in saucepan.
Heat, stirring until sauce thickens and comes to boil.
Stir in 1/4 cup butter until melted.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4346 Calories from Fat 2139

% Daily Value*

Total Fat 243 g374.4%

Saturated Fat 115.3 g576.4%

Trans Fat 0 g

Cholesterol 911.7 mg303.9%

Sodium 3410.9 mg142.1%

Total Carbohydrates 497 g165.8%

Dietary Fiber 40.4 g161.6%

Sugars 292.5 g

Protein 79 g157.5%

Vitamin A 831.5% Vitamin C 41.2%

Calcium 173.1% Iron 117%

*Based on a 2000 Calorie diet

Almond Carrot Cake With Lemon Sauce Recipe