Carrot Cake with Rum Sauce

Carrot Cake with Rum Sauce

Carrot Cake with Rum Sauce Recipe:

Ingredients:

1 (8 3/4 ounce) can crushed pineapple in syrup
1 1/2 cups broken pecans
1 1/2 cups vegetable oil
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups coarsely shredded carrots, loosely packed
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
3 cups all-purpose flour
3 large eggs

Instructions:

A 10 x 4-inch angel cake pan should be greased. In a mixing bowl, put the flour, the sugar, the baking soda, the baking powder, the salt and the cinnamon. Make a well in the middle of the mixture and pour in the eggs, the oil, the pineapple syrup and the vanilla extract.

Beat the overall using an electric whisk at the medium speed until blended. Put in the pineapple (drained) the carrots and the pecans and stir. Then fill the pan with the mixture and bake at 325 F for about 1 hour 30 minutes or until a wooden pick inserted in the center comes out clean.

Allow to cool for 10 minutes. The remove the pan and serve warm with cold Rum Sauce.

Ingredients:

Rum Sauce
1 cup packed dark brown sugar
1 teaspoon vanilla extract
1/2 cup dark corn syrup
1/2 cup light cream
1/4 cup butter
1/4 cup light rum

Instructions:

Put the sugar, the corn syrup, the cream and the butter in a saucepan and stir
until mixture boils. Allow to cool while stirring occasionally. Pour in the rum and the vanilla extract and stir.

To be served warm with the Carrot Cake. The sauce may be made in advance and stored in the refrigerator and reheated.

Carrot Cake with Rum Sauce Recipe