Exquisitely moist and refreshing, not-too-sweet classic.
Almond Carrot Cake with Lemon Sauce
1/2 cup butter
1 cup sugar
1/4 cup milk
1-1/2 tablespoons lemon juice
1-1/2 cups finely grated carrots
1 cup Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
1-1/2 cups all-purpose flour
2-1/2teaspoons baking powder
1 teaspoon salt
1-1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup semi-sweet chocolate mini pieces
Cream butter with sugar. Beat in eggs. Mix in milk, lemon juice and carrots.
Whisk together almond flour, all-purpose flour, 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° 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.
Combine 1 cup water, ½ cup sugar, 2 tbs. lemon juice and 2 tbs. cornstarch in saucepan. Heat, stirring, until sauce thickens and comes to a boil. Stir in ¼ cup butter until melted.
Almond Board of California