Pennington's Carrot Cake With Vanilla Butter Sauce |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is another delicious recipe from Pennington's which is a wonderful restaurant in Tulsa that closed down a long time ago. You could also add nuts to this recipe if you like chopped nuts in your carrot cake. 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 |
Directions:
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.
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