Carrot Cake With Rum Sauce

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READY IN: 2hrs
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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