The best delicious Glazed Carrot Nut Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Glazed Carrot Nut Cake recipe today!
Hello my friends, this Glazed Carrot Nut Cake recipe will not disappoint, I promise! Made with simple ingredients, our Glazed Carrot Nut Cake is amazingly delicious, and addictive, everyone will be asking for more Glazed Carrot Nut Cake.
What Makes This Glazed Carrot Nut Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Glazed Carrot Nut Cake.
Ready to make this Glazed Carrot Nut Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/4 c Salad oil
2 c Fine granulated sugar
2 c All-purpose flour
1 ts Baking soda
1 ts Salt
2 ts Cinnamon
4 Eggs
3 c Grated raw carrots
1 c Finely chopped walnuts or
-pecans
-GLAZE-
1 c Sugar
Grated peel of 1/2 an orange
1/4 c Cornstarch
1 c Orange juice
1 ts Lemon juice
2 tb Butter
1/2 ts Salt
Beat the oil and sugar with mixer for 5 minutes. Sift the next 5
ingredients together and stir half into sugar mixture. Blend thoroughly.
Add remainng half of dry ingredients, alternately with eggs, one at a time,
mixing well after each addition.
Add carrots and nuts, mix well and pour into a lightly oiled 10-inch tube
pan. Bake at 325 degrees F for 1 hour and 15 minutes. When done, invert pan
on cake rack and let it cool.
For the glaze, place the sugar, orange peel, cornstarch, and orange juice
in a saucepan and stir until well mixed. Then add the lemon juice, butter
and salt. Cook over medium low heat, stirring constantly, until thick and
glossy.
Let cool until tepid, then spread on unmolded cake. When cool, freeze cake
on a tray, then remove cake, wrap, label and put back in freezer, if
desired, for storage.
NOTES : This will keep for three months in the freezer. I always like to
have one on hand. If you don’t want to make the orange glaze, put whipped
cream on the cake when you’re ready to serve it.
Yields
1 Servings
Leave a Reply