Best Penningtons Carrot Cake With Vanilla Butter Sauce Recipes

PENNINGTON'S CARROT CAKE WITH VANILLA BUTTER SAUCE

Pennington's Carrot Cake With Vanilla Butter Sauce image

This is another delicious recipe from Pennington's which is a wonderful restaurant in Tulsa that closed down a long time ago. You could also add nuts to this recipe if you like chopped nuts in your carrot cake.

Provided by Gingerbear

Categories Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 16

Ingredients

1 1/3 cups all-purpose flour
1/3 cup firmly packed brown sugar
1 cup shredded carrot (2 medium)
3/4 cup raisins
1/2 cup orange juice
2 eggs
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon clove
1/2 cup butter
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups water
1 tablespoon vanilla

Steps:

Heat oven to 325°.
In a 3-quart mixing bowl, beat all cake ingredients at medium speed, scraping bowl often, until well mixed, about 1 to 2 minutes.
Pour into greased 6 cup cake pan.
Bake for 35 to 45 minutes or until cake begins to pull away from the sides of the pan.
Cool upright in pan for 5 minutes; remove from pan.
Meanwhile, in saucepan melt butter over medium heat.
Stir in sugar and cornstarch; add remaining sauce ingredients.
Cook, stirring occasionally, until sauce comes to a boil.
Boil for one minute.
Pour 1/3 of the sauce over the cake.
Serve additional warm sauce with cake.

Nutrition Facts : Calories 2672.4, Fat 105.3, SaturatedFat 62.1, Cholesterol 667, Sodium 1871.8, Carbohydrate 402.8, Fiber 13.8, Sugar 220.1, Protein 36.2

CARROT CAKE

Carrot Cake image

Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 16

Ingredients

2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
Easy Cream Cheese Frosting for Carrot Cake

Steps:

Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.