Penningtons Carrot Cake With Vanilla Butter Sauce Food

EASY ONE-BOWL CARROT CAKE RECIPE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
• Sift together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Add the oil and eggs, one at a time. Beat with an electric mixer until completely combined. Add carrots and vanilla extract; mix well. If using, fold in nuts, raisins, coconut, or drained pineapple.
• Transfer the batter to the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Set on a wire rack to cool completely.
• Once the cake is completely cool, prepare the frosting. Cream together butter, cream cheese and vanilla. Slowly add the confectioners' sugar and mix until completely blended. Add the milk, one tablespoon at a time, until the frosting reaches the desired consistency. I use about 2 tablespoons of milk total, but you may need slightly less or slightly more.
• Spread the frosting on top of the cool cake. Garnish with chopped nuts, if desired.

CHUNKY APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE

Steps:

• Preheat oven to 350°F degrees.
• Beat butter and brown sugar for 5 minutes in a mixer bowl.
• Beat in eggs and vanilla just until blended.
• Set aside.
• Mix flour, pumpkin pie spice, baking powder, allspice and salt.
• Gradually add to sugar mixture; beating until well blended.
• Stir in apples, nuts, and raisins, if desired.
• Pour into one greased 9-inch baking pan; bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 10 minutes.
• Serve warm with Vanilla Butter Sauce.
• Vanilla Butter Sauce:.
• Combine butter and whipping cream with brown sugar.
• Bring to boil over medium heat.
• Reduce heat; simmer 10 minutes or until slightly thickened.
• Remove from heat; stir in vanilla.
• Serve warm.
• Do-ahead Suggestion: The cake and sauce can be prepared and refrigerated separately the day before.
• Warm the cake, in the oven, and the sauce, on top of the stove, before serving.

CARROT CAKE WITH BUTTERMILK GLAZE

Steps:

• Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.