carrot cake

3 cups grated carrots
4 eggs
1-1/2 cups salad oil
2 cups white sugar
2 cups self-rising flour
1 cup chopped walnuts
1 teaspoon vanilla
1/4 teaspoon walnut extract
1 teaspoon cinnamon

Mix all ingredients together until well blended into a smooth batter. Pour into a greased tube pan with a removable bottom. Bake in a preheated 350 oven for 1-1/2 hours. Remove from pan while cake is still hot. Glaze with buttermilk glaze.

Buttermilk glaze:
1/2 cup buttermilk
1 cup sugar
1 teaspoon soda
1 tablespoon corn syrup

Blend all ingredients well and pour uncooked glaze on top of hot cake in pan. Let stand for one hour before removing from pan. Frost with cream cheese frosting. Recipe from the World's Best Cheesecake, Inc.

One thought on “carrot cake

  1. Pingback: icing for carrot cake | Ginny's Cookbook

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