Pennington'S Carrot Cake With Vanilla Butter Sauce

• 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 325u0b0.
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.

cake, flour, brown sugar, carrot, raisins, orange juice, eggs, baking powder, cinnamon, nutmeg, salt, clove, sauce, butter, sugar, cornstarch, water, vanilla

Taken from www.food.com/recipe/penningtons-carrot-cake-with-vanilla-butter-sauce-93831 (may not work)