Tuesday, May 4, 2010

Carrot Cake

 This recipe I got from Mary Evelyn Kight.  After making it I think the next version will have some raisins.

2 Cups          Sugar
4                   Eggs
3 Cups          Flour
1 1/2 Cups    Canola Oil
2 Tsp            Baking Soda
1/3 Cups       Buttermilk
 2 Tsp           Cinnamon
1 Tsp            Lemon Extract
1 Cup           Pecans (Chopped)
3 Cup           Carrots (Grated)

Mix ingredients well.  Bake 1 1/2 hours at 300 degrees in a Bundt pan.
When cool, mix and pour over cake:

1 Cup           Sugar
1/2 Cup        Orange Juice
1 Tsp            Orange Rind (Grated)

Heat this mixture until syrupy.

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