Almond Carrot Cake With Lemon Sauce
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|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|
|Cinnamon||1 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.