Search thousands of recipes reviewed by home cooks like you.

Carrot Cake with Butter Sauce

Carrot Cake with Butter Sauce

Cindy Carnes

Cindy Carnes

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a medium bowl, mix flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
  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.
  4. Stir in flour mixture, and beat until well combined. Pour into ungreased 8x8 inch pan.
  5. Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes.
  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).
  7. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JUDI
12

JUDI

10/27/2003

Disappointed with the final result. Cake bland, not sweet enough. Definately needed the sauce but it tasted like sweet butter water. Will not make again.

Cindy Carnes
12

Cindy Carnes

3/19/2003

Very GOOD!!! I heated the butter sauce each time before I served it, I ended up making about 10 of these in a month, everybody likes them.

Spot
10

Spot

3/14/2008

It was less like a carrot cake than a very good spice cake. I will make the cake again but may choose to use a more traditional cream cheese frosting. I was skeptical about the instructions regarding not greasing the baking pan but had absolutely NO problem getting the cake out of the glass baking dish. The butter sauce was a huge disappointment (hence the 4 out of 5 stars). The corn starch turned a creamy sauce into a gloppy, lumpy coagulated mess. Reheating did not thin it and it was SO unattractive on top of the otherwise delicious cake.

More reviews

Similar recipes

ADVERTISEMENT