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Carrot Cake with Butter Sauce

By: Cindy Carnes

"This recipe I found 23 years ago right after I first got married, it has been used many times."

Rate/Review | Read Reviews (4)

Servings (Help)

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Original Recipe Yield 1 - 8x8 inch pan

Ingredients

1 1/3 cups all-purpose flour
1/3 cup packed brown sugar
1 cup shredded carrots
3/4 cup raisins
1/2 cup butter
1/2 cup orange juice
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup butter
1/3 cup white sugar
3 tablespoons cornstarch
1 1/2 cups water
1 tablespoon vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
In a large bowl, cream brown sugar and 1/2 cup margarine. Add eggs and mix in. Add shredded carrots, raisins and orange juice.
Stir in flour mixture, and beat until well combined. Pour into ungreased 8x8 inch pan.
Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes.
Butter sauce: In a saucepan over low heat, combine 1/2 cup butter or margarine, sugar, cornstarch, water and vanilla. Cook and stir. When mixture comes to a boil, continue to boil for 1 minute. Serve warm over carrot cake squares (can be reheated in microwave).