Carrot Cake with Rum Sauce - Aunt Bessie
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis
Aunt Bessie
Cake Ingredients
1 (8 oz) can crushed pineapple, drained
2 cups sugar
1 tsp baking powder
2 tsp cinnamon
1 & 1/2 cups corn oil
2 cups coarsely shredded carrots, not packed down
2 cups sugar
1 tsp baking powder
2 tsp cinnamon
1 & 1/2 cups corn oil
2 cups coarsely shredded carrots, not packed down
3 cups all-purpose flour
1 & 1/2 tsp baking soda
3 eggs
2 tsp vanilla
1 & 1/2 cups chopped pecans
Rum Sauce - recipe follows
1 & 1/2 tsp baking soda
3 eggs
2 tsp vanilla
1 & 1/2 cups chopped pecans
Rum Sauce - recipe follows
Rum Sauce Ingredients
1 cup firmly packed dark brown sugar
1/2 cup half and half
1/4 cup rum (dark is best)
1/2 cup half and half
1/4 cup rum (dark is best)
1/2 cup dark corn syrup
1/4 cup butter
1/4 cup butter
Cake Instructions
- Grease angel food cake pan. Drain pineapple and reserve juice. In a mixing bowl, mix flour, sugar, baking soda, eggs, oil, reserved pineapple juice or syrup, and vanilla. Beat at medium speed until blended.
- With a spoon, stir in pineapple, carrots, and pecans.
- Pour into greased pan. Bake in preheated oven at 325° F until cake tester comes out clean - about 1 & 1/2 hours.
- Top with rum sauce.
- In a saucepan, over low heat, stir together the sugar, corn syrup, cream, and butter. Stir constantly until it boils. Cool to warm, stirring occasionally.
- Stir in rum and vanilla. Serve over carrot cake while warm.