Close
Ingredients
| all-purpose flour (unsifted): 1 1/3 cups |
| light brown sugar (packed): 1/3 cup |
| carrots (grated): 1 cup |
| seedless raisins (packed): 3/4 cup |
| salted butter: 1/2 cup |
| orange juice: 1/2 cup |
| eggs: 2 |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1/2 tsp |
| ground cloves: 1/4 tsp |
| salt: 1/4 tsp |
| salted butter: 1/2 cup |
| granulated sugar: 1/3 cup |
| cornstarch: 3 Tbl |
| water: 1 1/2 cups |
| vanilla extract: 1 Tbl |
Carrot Cake with Butter Sauce
Credit: AllRecipes
User rating:
"This recipe I found 23 years ago right after I first got married, it has been used many times."
-
Prep Time
min -
Cook Time
min -
Servings
10 serving(s)
Tags
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).