Almond-carrot cake with lemon sauce

Almond-carrot cake with lemon sauce


1/2 cup butter or margarine,
1 cup of sugar,
3 eggs,
1/2 cup milk
1 1/2 tbsp. l lemon juice
1 1/2 cup finely chopped carrots,
1 cup ground natural almonds,
1 1/2 cups flour
2 1/2 tsp baking powder for dough,
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg,
1/2 cup coconut,
1/2 cup chopped dark chocolate.

Sauce:
1 glass of water
1/2 cup sugar
2 tbsp. l lemon juice
2 tbsp. l corn starch
1/4 pack of butter.

Pound margarine with sugar. Beat with eggs. Add milk, lemon juice, carrots and ground almonds. Mix flour with baking powder, salt, cinnamon and nutmeg; stir until creamy.

Add coconut and chocolate. Put in a greased and floured form or in several forms. Bake at 175 ° C for about an hour (depending on form) until cooked. Allow to cool for about 20 minutes. Take out of the mold. Pour over the sauce.

Sauce:
Mix all ingredients except oil. Heat while stirring until the sauce thickens and boils. Add the butter, mix until it is completely melted.