Instructions

1 Preheat oven to 325 degrees F (165 degrees C).

2 In a medium bowl, mix flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.

3 In a large bowl, cream brown sugar and 1/2 cup margarine. Add eggs and mix in. Add shredded carrots, raisins and orange juice.

4 Stir in flour mixture, and beat until well combined. Pour into ungreased 8×8 inch pan.

5 Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes.

6 Butter sauce: In a saucepan over low heat, combine 1/2 cup butter or margarine, sugar, cornstarch, water and vanilla. Cook and stir. When mixture comes to a boil, continue to boil for 1 minute. Serve warm over carrot cake squares (can be reheated in microwave).