Pennington'S Carrot Cake With Vanilla Butter Sauce

Name: Pennington'S Carrot Cake With Vanilla Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 325u00b0.
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.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake, 1 1/3 cups all-purpose flour, 1/3 cup firmly packed brown sugar, 1 cup shredded carrot (2 medium), and more.

Yes, Pennington'S Carrot Cake With Vanilla Butter Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!