Carrot cake with butter sauce

    1 hour 10 min

    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.

    8 people made this

    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

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 170 C / Gas 3.
    2. In a medium bowl, mix flour, bicarb, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
    3. In a large bowl, cream dark brown soft sugar and 110g butter. Add eggs and mix in. Add carrots, raisins and orange juice.
    4. Stir in flour mixture, and beat until well combined. Pour into ungreased 20cm tin.
    5. Bake at 170 C / Gas 3 for 35 to 40 minutes.
    6. 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:

    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)