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Almond Carrot Cake With Lemon Sauce Recipe
|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)|
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 mg
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
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.