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slice of carrot cake

Carrot Cake

Lisa McBryde
Cook Time 35 minutes
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.
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