Pennington's Carrot Cake With Vanilla Butter Sauce

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 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
• 1/2 cup butter
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 1/2 cups water
• 1 tablespoon vanilla

Recipe

• 1 heat oven to 325°.
• 2 in a 3-quart mixing bowl, beat all cake ingredients at medium speed, scraping bowl often, until well mixed, about 1 to 2 minutes.
• 3 pour into greased 6 cup cake pan.
• 4 bake for 35 to 45 minutes or until cake begins to pull away from the sides of the pan.
• 5 cool upright in pan for 5 minutes; remove from pan.
• 6 meanwhile, in saucepan melt butter over medium heat.
• 7 stir in sugar and cornstarch; add remaining sauce ingredients.
• 8 cook, stirring occasionally, until sauce comes to a boil.
• 9 boil for one minute.
• 10 pour 1/3 of the sauce over the cake.
• 11 serve additional warm sauce with cake.