CARROT APPLE CAKE WITH VINEGAR DIP

My favorite Thanksgiving desert is Carrot Pudding.  I am sure I have made it every Thanksgiving of my married life.  This year, in the Canaries, it seemed more difficult so I decided to make this cake with some carrots and a few changes.  I served it with the Vinegar Dip that I make with the steamed pudding (the sauce is the star of this show).  It was delicious and so moist and fruity. It is much easier than the steamed carrot pudding.  I will definitely make it again

Cake: 
6 T. melted butter
2 T. vegetable oil
1 1/4 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 packed cups peeled, cored and grated apple 
I used fuji.  It is OK to get some grated apple peel into it.
1 C. fine grated carrots.
Beat together the first 4 ingredients and stir in the rest.  Bake 350 for 20-30 minutes, depending on the size of pan.
Vinegar Dip
2 cups of water
½ cup cider vinegar
1 cup sugar
3 T. Cornstarch
1 tsp. Cinnamon
¼ tsp. Salt
2 T. butter

Bring all ingredients to a boil stirring constantly and you are ready to serve.  I have 2- 12 inch square pans I bake all my cakes in here. (I plan to bring them home.)