PENNINGTON'S CARROT CAKE WITH VANILLA BUTTER SAUCE
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
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
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