Recipe by Cindy Carnes
"This recipe I found 23 years ago right after I first got married, it has been used many times."
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1 1/3 cups
packed brown sugar
1 1/2 cups
Disappointed with the final result. Cake bland, not sweet enough. Definately needed the sauce but it tasted like sweet butter water. Will not make again.
Very GOOD!!! I heated the butter sauce each time before I served it, I ended up making about 10 of these in a month, everybody likes them.
It was less like a carrot cake than a very good spice cake. I will make the cake again but may choose to use a more traditional cream cheese frosting. I was skeptical about the instructions regarding not greasing the baking pan but had absolutely NO problem getting the cake out of the glass baking dish. The butter sauce was a huge disappointment (hence the 4 out of 5 stars). The corn starch turned a creamy sauce into a gloppy, lumpy coagulated mess. Reheating did not thin it and it was SO unattractive on top of the otherwise delicious cake.
The cake itself is classic and tasty. I did not try the butter sauce, but topped the cake with custard instead.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake with Butter Sauce
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 349
** Calories from Fat: 178
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