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Carrot Cake with Butter Sauce

Rated as 4.2 out of 5 Stars
204

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

servings 349
Original recipe yields 10 servings (1 - 8x8 inch pan)

Directions

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  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).

Nutrition Facts


Per Serving: 349 calories; 19.7 40.4 3.7 86 389 Full nutrition

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Reviews

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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.

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.

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 reg...

The cake itself is classic and tasty. I did not try the butter sauce, but topped the cake with custard instead.