Imagine a beautiful carrot cake, spongy and delicious, right out of a bundt pan with an orange glaze dripping down its sweet round sides, no icing but moist as all hell. That’s this cake. Imagine it, because I forgot to take a picture before we ripped into this b.
The best part about this cake is that it isn’t too sweet, and it’s savory enough that you can eat it shamelessly for breakfast. Here you go:
- 2 cups sugar
- 1.5 cups canola oil
- 4 eggs
- 2 tsp soda
- 1/3 cup buttermilk
- 1 tsp cinnamon
- 3 cups finely grated carrots
- 1 tsp lemon flavoring (you could also add a bit of lemon zest if you have it
- 1 can frozen orange juice
- 1 cup sugar
Cream oil, sugar, and add one egg at a time; dissolve soda in buttermilk and add to mixture; add cinnamon and flour; add grated carrots and flavoring; mix. Bake 1 1/2 hours at 250 in a tube or bundt pan.
When the cake is almost done, dissolve/mix the cup of sugar in a sauce pan with the frozen orange juice. Pour over the hot cake in small amounts. Pour as little or as much as desired. I usually use about half.