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    Carrot Cake with Hot Glaze


    Source of Recipe


    From the kitchen of Kimberly Maynard
    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


    Cream 2 cups sugar and oil. Add eggs one at a time. Add carrots, flour and salt and stir. Stir in nuts and bake in 8" tube pan for 1 hour and 15 minutes at 350 degrees. Hot Glaze: heat orange juice and 1 cup sugar. Bring to a full boil. Turn baked cake upside down on serving plate. Slowly spoon filling over top and sides of cake. Repeat until all glaze has soaked in cake.




 

 

 


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