Carrot Cake with Butter Sauce Recipe

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

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 8×8 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).