Pennington's Carrot Cake With Vanilla Butter Sauce

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READY IN: 1hr 15mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 325°.
  • In a 3-quart mixing bowl, beat all cake ingredients at medium speed, scraping bowl often, until well mixed, about 1 to 2 minutes.
  • Pour into greased 6 cup cake pan.
  • Bake for 35 to 45 minutes or until cake begins to pull away from the sides of the pan.
  • Cool upright in pan for 5 minutes; remove from pan.
  • Meanwhile, in saucepan melt butter over medium heat.
  • Stir in sugar and cornstarch; add remaining sauce ingredients.
  • Cook, stirring occasionally, until sauce comes to a boil.
  • Boil for one minute.
  • Pour 1/3 of the sauce over the cake.
  • Serve additional warm sauce with cake.
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