Carrot Cake with Butter Sauce

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

Carrot Cake with Butter Sauce

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

Instructions

1 Preheat oven to 325 degrees F (165 degrees C).

2 In a medium bowl, mix flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.

3 In a large bowl, cream brown sugar and 1/2 cup margarine. Add eggs and mix in. Add shredded carrots, raisins and orange juice.

4 Stir in flour mixture, and beat until well combined. Pour into ungreased 8×8 inch pan.

5 Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes.

6 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).

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