Carrot Cake With Rum Sauce Recipe

Name: Carrot Cake With Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 1 (8 3/4 ounce) can crushed pineapple in syrup; 3 cups all-purpose flour; 2 cups sugar; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 3 large eggs; 1 1/2 cups corn oil; 2 teaspoons vanilla; 2 cups coarsely shredded carrots, not packed down; 1 1/2 cups chopped pecans; Rum Sauce; 1 cup firmly packed dark brown sugar; 1/2 cup dark corn syrup; 1/2 cup light cream; 1/4 cup butter; 1/4 cup light rum; 1 teaspoon vanilla

Servings: persons

For the cake
1 (8 3/4 ounce) can crushed pineapple in syrup
3 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups corn oil
2 teaspoons vanilla
2 cups coarsely shredded carrots, not packed down
1 1/2 cups chopped pecans
Rum Sauce
1 cup firmly packed dark brown sugar
1/2 cup dark corn syrup
1/2 cup light cream
1/4 cup butter
1/4 cup light rum
1 teaspoon vanilla

1
Grease a 10 by 4 inch angel cake pan.
2
Drain pineapple and reserve syrup.
3
In a large bowl stir together flour, sugar, baking soda, baking powder.
4
salt, and cinnamon.
5
Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla into it.
6
Beat at medium speed until blended.
7
With a spoon stir in reserved pineapple, carrots and pecans.
8
Turn into pan.
9
Bake in a preheated 325 degree oven until a cake tester inserted in the center comes out clean; about 1 1/2 hours.
10
Place pan on a wire rack to cool for 10 minutes.
11
Loosen edges; turn out on rack; cool completely.
12
In a 2 quart saucepan over low heat, stir together constantly the sugar, corn syrup, cream and butter until boiling.
13
Cool to warm stirring occasionally.
14
Stir in rum and vanilla.
15
Serve warm with Carrot Cake.
16
Sauce my be made ahead, stored in refrigerator and reheated gently.

1701

kcal

Calories

Fat

271

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the cake, 1 (8 3/4 ounce) can crushed pineapple in syrup, 3 cups all-purpose flour, 2 cups sugar, and more.

Yes, Carrot Cake With Rum Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake With Rum Sauce

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