On Line Cookbook

Bundt Carrot Cake

Recipe Information
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
  • Sauce:
  • 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.