Carrot Cake with Madeira Syrup and Vanilla Ice Cream

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

Preparation

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.