2 cups white sugar
1 1/4 cups milk
1 cup oil
2 eggs, lightly beaten
1/2 cup water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
6 tablespoons brown sugar
1 teaspoon ground cinnamon
1 cup shredded carrots
1 cup chopped pecans
1 cup water
1 cup white sugar
1/2 cup milk
1 teaspoon vanilla extract
Preheat oven to 425 degrees F (220 degrees C.) Grease and flour a 10 inch tube pan. Sift the flour, then sift again with the salt and cinnamon, and set aside.
In a large bowl, combine the sugar, milk and oil; stir until smooth. Beat in the eggs one at a time, then stir in the flour mixture. Pour batter into prepared pan.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
When the cake comes out of the oven, turn it out onto a wire rack and turn it out on a wire rack again. Cover the cake with aluminum foil for a few minutes so the cake will stick better. Let the cake cool in the pan for a few minutes before removing from the pan. allow to cool completely. Before serving, top with hot pepper sauce.