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Carrot Cake
Lisa McBryde
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Cook Time
35
minutes
mins
Course
Dessert
Cuisine
American
Servings
15
slices
Ingredients
For the cake:
2
cups
granulated sugar
2
cups
carrots, grated
1 1/2
cups
vegetable oil
4
eggs
2 1/2
tsp.
ground cinnamon
1 1/2
tsp.
baking soda
1 1/2
tsp.
nutmeg
1-2
tsp
salt
2 1/4
cups
all-purpose flour
1
cup
pecans, chopped
For the glaze:
1
cup
granulated sugar
1/2
cup
buttermilk
1
tsp.
vanilla extract
1
Tbsp.
light Karo syrup
1/2
lb.
butter
(I use a little less)
1/4
tsp.
baking soda
Instructions
For the cake:
Preheat oven to 350°.
In a large bowl, mix sugar, carrots, vegetable oil, and eggs.
In a separate bowl, sift cinnamon, baking soda, nutmeg, salt, all-purpose flour, and pecans.
Fold the dry ingredients into the wet ingredients and continue to mix thoroughly until combined.
Grease and flour a 9x13 pan before pouring in cake batter.
Bake cake for 30-35 minutes.
While the cake is baking, start on the glaze.
To do so, combine all of the ingredients in a sauce pot and bring to a boil.
Cook for 3 minutes, stirring frequently.
Once you remove your cake from the oven, poke 10-20 holes in it and pour over the glaze.
Allow to cool before serving.
Keyword
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