Carrot Cake with Butterscotch Sauce

One of the things I love the most about this time of year is the comfort foods. I enjoy the warm cozy meals and spending time with family. This dessert is definitely on my favorite comfort food list! Last November, when we were visiting my husband’s family, my Mother-in-Law made this delightful cake. It was one of the best cakes I have ever tasted!! She topped it with a homemade butterscotch sauce and served it with a bit of vanilla ice cream. I was in heaven!

It turns out that this cake is a favorite family recipe. After copying the recipe from my Mother-in-Law, his Grandma also gave me a copy of this recipe (along with her famous chocolate cake) and when I came home I realized I already had a copy of the recipe from my Husband’s Aunt. Now I’m going to share it with you!! You could definitely top it off with a cream cheese frosting, which would be amazing! However, I really liked it with the caramel/butterscotch sauce. When I made this sauce, my husband said it was the best caramel sauce I have ever made. I have to admit that I haven’t had much success in the past making caramel, but this turned out fabulous! Definitely a keeper!! I also served it with homemade vanilla ice cream. Just thinking about this cake warms me up and makes me feel all cozy inside. Definitely a perfect comfort food!!

14 K Carrot Cake
Pieper Family Cookbook

Sift together:
2 tsp soda
1 tsp salt
2 cups flour
2 cups sugar
2 tsp cinnamon

Add and mix well: 1 1/2 cup vegetable oil

Add 4 eggs, one at a time, mixing well.
Add 3 cups finely grated uncooked carrots
Add 1 cup chopped nuts
Bake on a cookie sheet at 350°F for 30-40 minutes

Creamy Butterscotch Sauce
Better Homes and Garden

1/2 cup butter
2/3 cup granulated sugar
2/3 cup brown sugar, packed
3/4 cup corn syrup
2 Tablespoons water
1/4 teaspoon salt
3/4 cup whipping cream
2 teaspoons vanilla

Melt butter in a saucepan over low heat, stir often. Increase heat to medium. Stir in sugars, corn syrup, water, and salt. Stir constantly and bring to boil. Reduce heat and simmer uncovered for 5 minutes, stir often. Remove from heat and stir in whipping cream and vanilla. Remaining sauce can be stored in the refrigerator for up to 2 weeks.

 

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5 Responses to Carrot Cake with Butterscotch Sauce

  1. mm, this looks just divine. i love the idea of the butterscotch sauce instead of the typical cream cheese frosting – makes it so much more decadent!

  2. I never thought of serving this with a butterscotch sauce (*why* I don’t know, because it sounds absolutely wonderful). Looks just heavenly! YUM! And what great in-laws you have to share all of these fabulous recipes!

  3. This looks wonderful! A comfort food for sure – I’d like to invite you to share this on Saturday at Seasonal Inspiration!

    http://www.crumbsandchaos.blogspot.com

  4. Absolutely delicious!! I LOVE butterscotch!!

  5. I never tried carrot cake and this one looks amazing!

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