Carrot Cake With Butter Sauce Recipes

PENNINGTON'S CARROT CAKE WITH VANILLA BUTTER SAUCE

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.

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.