Name: Carrot Cake with Madeira Syrup and Vanilla Ice Cream
Yield: 8 servings
Ingredients: 2 cups sugar; ¾ cup vegetable oil; 3 large eggs; ½ 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); ½ cup chopped pecans, toasted; Madeira Syrup; Vanilla ice cream; Garnishes: fresh mint sprigs, fried carrot strip

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.

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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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Carrot Cake with Madeira Syrup and Vanilla Ice Cream

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