Carrot Cake with Madeira Syrup and Vanilla Ice Cream

This batter is very stiff until you fold in the carrot. Its moisture smooths out the mixture.


8 servings

Recipe from


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.


October 1998