| Carrot Cake with Butter Sauce
| Yields: 10 servings |
"This recipe I found 23 years ago right after I first got married, it has been used many times." 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: | 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 8x8 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). | |
