Baked Carrot Pudding Cake

Baked Carrot Pudding Cake - Aunt Edna

Boil together 5 minutes:          2 cups grated carrots

                                                1 cup raisins

                                                1 cup dates (or apples)

                                                1½ cups sugar

                                                1/3 cup butter

                                                1½ cups water

Cool.  Then whir in food processor or use Braun stick.

Add:     2¼ cups flour              

            1 tsp. salt

            1½ tsp. soda              

            ½ tsp. cloves

            1½ tsp. allspice           

            1 tsp. nutmeg

            1 tsp. cinnamon           

            1 tsp. vanilla

            2 eggs                        

           1 cup nuts

Mix. Pour into 9 x13 pan.

Bake at 350* for 45 to 50 minutes.

Caramel Sauce                                  

Brown: 1 cup butter and 1 cup sugar, stirring constantly.

Add:     3½ cups cold water

            2 cups more sugar

            ½ tsp. nutmeg

            2 tsp. vanilla

Thicken with 4 Tb. cornstarch mixed with ½ cup cold water. Cook until thick.

Pour hot sauce over each cake serving then add a drizzle of cream in a design on the top.