Carrot cake with butter sauce
I found this carrot cake recipe 23 years ago. It is a simple carrot cake, nicely spiced, and great for those that don't like cream cheese icing. The Butter sauce is really delicious and easy to prepare.
Ingredients
Serves: 10
- 165g plain flour
- 5 tablespoons dark brown soft sugar
- 110g grated carrots
- 110g sultanas or raisins
- 110g butter
- 120ml orange juice
- 2 eggs
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 110g butter
- 5 tablespoons caster sugar
- 3 tablespoons cornflour
- 350ml water
- 1 tablespoon vanilla extract
Method
Prep:30min ›
Cook:40min ›
Ready in:1hr10min
- Preheat oven to 170 C / Gas 3.
- In a medium bowl, mix flour, bicarb, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
- In a large bowl, cream dark brown soft sugar and 110g butter. Add eggs and mix in. Add carrots, raisins and orange juice.
- Stir in flour mixture, and beat until well combined. Pour into ungreased 20cm tin.
- Bake at 170 C / Gas 3 for 35 to 40 minutes.
- Butter sauce: In a saucepan over low heat, combine 110g butter, sugar, cornflour, water and vanilla. Cook and stir. When mixture comes to the boil, continue to boil for 1 minute. Serve warm over carrot cake squares (can be reheated in microwave).
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Reviews & ratings
Average global rating:
(5)
Reviews in English (4)
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. - 26 Oct 2003 (Review from Allrecipes US | Canada)
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. - 18 Feb 2001 (Review from Allrecipes US | Canada)
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. - 14 Mar 2008 (Review from Allrecipes US | Canada)