Almond Carrot Cake with Lemon Sauce created by: Almond Board of California

servings 12
ingredients 1/2 cup butter
1 cup sugar
3 eggs
1/2 cup milk
1 1/2 Tbs. lemon juice
1 1/2 cups finely grated carrots
1 cup whole natural almonds, ground
1 1/2 cups flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup flaked coconut
1/2 cup semi-sweet chocolate mini pieces
Lemon Sauce
preparation 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 a greased and floured 6-cup ring mold or two 3-cup ring molds. Bake at 350°F for 45 minutes to 1 hour or until a pick inserted into center comes out dry. Cool 20 minutes. Invert and cool on wire rack. Makes 1 large or 2 small cakes. Serve with hot Lemon Sauce. 

Lemon Sauce : Combine 1 cup water, 1/2 cup sugar, 2 Tbs. lemon juice and 2 Tbs. cornstarch in saucepan. Heat, stirring, until sauce thickens and comes to a boil. Stir in 1/4 cup butter until melted.