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Mom's Glazed Carrot Cake
Fred Schenk, Advertising Sales
This was a family holiday favorite at Thanksgiving and Christmas when I was growing up. I preferred Mom's carrot cake over holiday cookies.
MOM’S GLAZED CARROT CAKE
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon vanilla
3 cups shredded carrots (Mom always grated the carrots, blends better)
1 cup black walnuts or pecans finely chopped
Mix sugar and oil well. Add eggs one at a time, mixing well after each. Add vanilla and cinnamon, mix well. Gradually add flour, mixing well. Add carrots, mix well. Add nuts, mix well. Bake in an ungreased tube pan at 350 degrees for 1 hour and 15 minutes. Cool 10 minutes in pan then remove from pan and place cake on a large piece of foil. Spoon glaze over cake while still hot.
Glaze (make while cake cools)
1 cup sugar
1 tablespoon white karo syrup
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Combine in a sauce pan and cook over medium low/medium heat for 10 minutes.
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