Pennington's Carrot Cake With Vanilla Butter Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
1 cake
ingredients
-
Cake
- 1 1⁄3 cups all-purpose flour
- 1⁄3 cup firmly packed brown sugar
- 1 cup shredded carrot (2 medium)
- 3⁄4 cup raisins
- 1⁄2 cup orange juice
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon clove
-
Sauce
- 1⁄2 cup butter
- 1⁄3 cup sugar
- 3 tablespoons cornstarch
- 1 1⁄2 cups water
- 1 tablespoon vanilla
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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RECIPE SUBMITTED BY
Gingerbear
United States
Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.