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Carrot Cake with Vanilla Butter Sauce


1 1/3 c. flour
1/3 c. brown sugar
1 c. (2 med.) carrots
3/4 c. raisins
1/2 c. soft butter
1/2 c. orange juice
2 eggs
1 tsp. EACH baking powder, soda & cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt & cloves


1/2 c. butter
1/3 c. sugar
3 tbsp. cornstarch
1 1/2 c. water
1 tbsp. vanilla


Heat oven to 325 degrees. In large bowl mix all cake ingredients at medium speed until well mixed, 1 to 2 minutes. Pour into greased 8 inch square pan (or 6 cup cake mold). Bake for 35 to 45 minutes. Cool upright in pan for 5 minutes, remove from pan.

In saucepan, melt butter over medium heat. Stir in sugar and cornstarch; add remaining ingredients. Cook, stirring occasionally until sauce boils 5 to 7 minutes. Boil 1 minute. Pour sauce over cake to serve.

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