Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

Servings:
10
Yield:
1 - 8x8 inch pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • In a medium bowl, mix flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.

  • In a large bowl, cream brown sugar and 1/2 cup margarine. Add eggs and mix in. Add shredded carrots, raisins and orange juice.

  • Stir in flour mixture, and beat until well combined. Pour into ungreased 8x8 inch pan.

  • Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes.

  • 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

349 calories; protein 3.7g; carbohydrates 40.4g; fat 19.7g; cholesterol 86mg; sodium 389.3mg. Full Nutrition
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