Carrot Cake with Butter Sauce

This recipe I found 23 years ago right after I first got married, it has been used many times.

• Calories: 349 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground nutmeg
• ½ cup butter
• ¼ teaspoon salt
• 1 ½ cups water
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• ⅓ cup packed brown sugar
• ⅓ cup white sugar
• ¼ teaspoon ground cloves
• ½ cup orange juice
• 1 ⅓ cups all-purpose flour
• 3 tablespoons cornstarch
• ¾ cup raisins
• 1 cup shredded carrots

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

In a medium bowl, mix flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.

Step 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.

Step 4

Stir in flour mixture, and beat until well combined. Pour into ungreased 8x8 inch pan.

Step 5

Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes.

Step 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).