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- This easy carrot cake won first prize at Ohio State Fair!
- Sarah J. Petri
- 2 cups (475 ml) sugar
- 1-1/2 cups (350 ml) salad oil
- 2 cups (475 ml) self-rising flour
- 4 large eggs
- 1 tsp (5 ml). ground cinnamon
- 1 tsp (5 ml). vanilla extract
- 3 cups (700 ml) grated carrots
- 1 cup (225 ml) chopped walnuts or pecans
- 1 cup (225 ml) sugar
- 1/2 tsp (2 ml). vanilla extract
- 1 Tbsp (15 ml). white Karo syrup
- 1/2 cup (125 ml) buttermilk
- 1/2 tsp (2 ml). baking soda
- Preheat oven to 350 degrees (175 C.).
- Mix sugar and oil with mixer; add eggs one at a time mixing each well.
- Slowly add flour, cinnamon and vanilla extract.
- Add grated carrots and mix well.
- Add nuts and mix into batter.
- Place in an UNGREASED bundt pan and bake for 1 hour and 15 minutes at 350 degrees (175 C.).
- Check bundt cake after 65 minutes to see if cake is done when a toothpick is inserted and comes out clean.
- Let cake cool in pan for 10 minutes.
- While cake is hot, make sauce as follows:
- Cook sugar, vanilla, Karo syrup, buttermilk, and baking soda over medium heat in a heavy pan until it boils and foams.
- Remove from heat while foaming.
- Remove cake from pan and place cake on a large sheet of aluminum foil. (Cake will still be very warm.)
- Spoon hot sauce over the cake. Bring up the sides of the aluminum foil so that sauce soaks in the into sides of the cake.
- Cut and serve after cake has cooled.
- NOTE: After the first day, this cake needs to be refrigerated.
- Recipe takes approximately 20 minutes to make.
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