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.
How to Make It
Step 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.
Step 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.
Step 3
Note: Cakes may be baked in large (3-inch) muffin pans.
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