Carrot Cake with Hot Glaze
Makes 16 servings • From the kitchen of Kimberly Maynard
Ingredients
2 cups sugar
1 1/2 cups salad oil
2 cups carrots, grated
2 cups self-rising flour
2 cups pecan pieces
4 eggs
1 teaspoon cinnamon
dash of salt
Hot Glaze:
1 cup sugar
juice of one orange
Directions
Preheat oven to 350 degrees.
Cream 2 cups sugar and oil. Add eggs one at a time. Add carrots, flour and salt and stir. Stir in nuts.
Bake in 8" tube pan for 1 hour and 15 minutes.
Hot Glaze:
Heat orange juice and 1 cup sugar. Bring to a full boil.
Turn baked cake upside down on serving plate.
Slowly spoon glaze over top and sides of cake.
Repeat until all glaze has soaked in cake.
