Pennington'S Carrot Cake With Vanilla Butter Sauce - cooking recipe

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

Preparation

Heat oven to 325\u00b0.
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.