Carrot Cake with Madeira Syrup and Vanilla Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This batter is very stiff until you fold in the carrot. Its moisture smooths out the mixture. Ingredients:
2 cups sugar |
3/4 cup vegetable oil |
3 large eggs |
1/2 cup mayonnaise |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
3 cups finely grated carrot (about 6 large) |
1/2 cup chopped pecans, toasted |
madeira syrup |
vanilla ice cream |
garnishes: fresh mint sprigs, fried carrot strip |
Directions:
1. Beat first 4 ingredients at medium speed with an electric mixer 2 to 3 minutes. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended. Fold in carrot and pecans. Spoon into greased and floured 8-ounce ramekins or 6-ounce custard cups, filling two-thirds full.
2. Bake at 325° for 25 to 30 minutes. Cool on wire racks 10 minutes. Invert onto serving dishes; serve warm with Madeira Syrup and ice cream. Garnish, if desired.
3. Note: Cakes may be baked in large (3-inch) muffin pans.
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