Carrot Cake with Madeira Syrup and Vanilla Ice Cream

Southern Living
Carrot Cake with Madeira Syrup and Vanilla Ice CreamRecipe
This batter is very stiff until you fold in the carrot. Its moisture smooths out the mixture.
8 servings


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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
Vanilla ice cream
Garnishes: fresh mint sprigs, fried carrot strip


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.

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.

Note: Cakes may be baked in large (3-inch) muffin pans.

Created date

August 1999