From Paulette Vickery's Recipe Collection

BB: CARROT CAKE WITH VANILLA SAUCE

cakes

1 each cake using:
1 1/2 cup liquid butter buds
1 cup sugar, or:
1/2 cup sugar plus
6 pkg sweet and low
1 cup brown sugar, or:
1/2 cup brown sugar plus:
2 teaspoon sweet and low brown
4 each eggbeaters
3 cup self rising flour
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 can crushed pineapple
2 teaspoon vanilla
3 cup grated carrots
1 cup raisins
1 cup grape nuts cereal
1 each vanilla sauce, using:
1 cup liquid butter buds
2/3 cup sugar, or:
1/3 cup sugar plus:
4 pkg sweet and low
2 tablespoon corn starch
1 tablespoon vanilla

Cream together butter buds, sugars, eggbeaters, pineapple, and vanilla used in cake. Add raisins and grape nuts. Add flour and spices. Fold in grated carrots. Pour into a bundt pan sprayed with nonfat cooking spray. Bake at 350 degrees, 45-60 minutes. While the cake is baking, combine all the sauce ingredients in a sauce pan. Bring to a boil, stirring occasionally. Bring to a full boil and stir constantly for 1 minute. Remove from heat. After cake is baked, cool upright in pan for 5 minutes. Remove from pan. Pour 1/3 of sauce over cake, and save the rest to be served with the cake. If sauce is lumpy use an electric mixer or wire whisk and beat until smooth. If the sauce is to thin add a little more corn starch. If desired, use cream cheese frosting on top of cake instead of vanilla sauce. Makes 14-16 servings. Per serving all sugar: fat 0.4 G, cholesterol 0 MG, fiber 2 G, calories 317, 1 percent calories from fat, protein 5 G, carbohydrate 73 G, sodium 657 MG. Per serving one half sweet and low: calories 255, carbohydrate 26 G.

Yield: 16 servings







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