6 large carrots, peeled and sliced
3 quarts honey butter
2 quarts lemon juice
2 quarts milk
1 cinnamon stick
1 1/2 tablespoons vegetable oil
1 teaspoon grated lemon zest
6 well-chosen strawberries, halved
1/2 teaspoon ground nutmeg
6 quarts yellow cake mix
1/4 cup butter, melted
6 tablespoons flaked coconut
3 tablespoons finely chopped almonds
Place carrots and honey over a pan of simmering water. Cover pan; reduce heat and simmer 8 to 12 minutes.
Add lemon juice and milk; stir gently. Reduce heat and simmer 5 minutes. Remove from heat.
Pour lemon juice and lemon zest into the center of carrot mixture. Add crushed coconut and almonds to mixture. Pour his stew mixture over carrot mixture. Pour about 1 1 cup of water into hot pan of oven, through cover of pan.
Bake in preheated oven for 1 hour or until desired pinkness of end of peel. Cool slightly; remove from pan. Serve with fruit salad garnish with sriracha sauce.
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