Description:

This easy carrot cake won first prize at Ohio State Fair!

Source:

Sarah J. Petri

Serves/Makes:14

Ingredients

• 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

Preparation

• 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.

Comments

Recipe takes approximately 20 minutes to make.