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Carrot Cake with Butter Rum Sauce



2 c. flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 c. shredded carrots
1 c. cooking oil
4 eggs
1 c. chopped walnuts


1/2 c. brown sugar
1/2 c. white sugar
Dash of salt
1/4 c. butter
1/2 c. light cream
1/2 c. corn syrup


SAUCE: Stir until it boils, cool and add 1 teaspoon vanilla and 3 tablespoons light rum.

CAKE: Mix together first 6 ingredients; add the rest. Beat 2 minutes. Bake 50-60 minutes at 325 degrees in a 9x13x2 inch pan. Or bake 40 minutes in 8 or 9-inch pans.

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