Carrot Cake with Rum Sauce - All Recipes World

Home | Submit recipe | Popular recipes | Top rated recipes |

Recipe categories:

Recommended Sites
Free Services
Free Emails
Funny Pictures
Funny Jokes
Song Lyrics
E-Cards
Spam Free Email
Google PR Checker
Web Search
Short URL Service
Freewares
Sharewares
Free Banner Generator
Web Proxy
Free Wallpapers
Free Music Download

Carrot Cake with Rum Sauce

Category

Cakes

Contributor

admin

Ratings

Comment (s)

Ingredients

1 (8 3/4 ounce) can crushed pineapple in syrup
3 cups all-purpose flour
2 cups granulated 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 vegetable oil
2 teaspoons vanilla extract
2 cups coarsely shredded carrots, loosely packed
1 1/2 cups broken pecans

Rum Sauce
1 cup 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 extract

Procedures

Grease a 10 x 4-inch angel cake pan.

Drain pineapple and reserve syrup.

In large bowl of an electric mixer, 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 extract into it. Beat at medium speed until blended. With a spoon, stir in reserved pineapple, carrots and pecans. Pour into the prepared pan. Bake in a preheated 325 degree F 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. Serve warm or cold with Rum Sauce.

In a 2-quart saucepan over low heat, mix together the sugar, corn syrup, cream and butter, stirring constantly until mixture boils. Cool to warm, stirring occasionally. Stir in rum and vanilla extract. Serve warm with Carrot Cake. Sauce may be made ahead, stored in the refrigerator and reheated gently.

Rate this recipe :

Send this recipe to your friend(s)

Post this recipe to your blog or website

<h1>Carrot Cake with Rum Sauce</h1>
 Ingredients :
 1 (8 3/4 ounce) can crushed pineapple in syrup 
3 cups all-purpose flour 
2 cups granulated 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 vegetable oil 
2 teaspoons vanilla extract 
2 cups coarsely shredded carrots, loosely packed 
1 1/2 cups broken pecans 
 
Rum Sauce 
1 cup 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 extract <hr hieght="1">
 Procudures
 Grease a 10 x 4-inch angel cake pan. 
 
Drain pineapple and reserve syrup. 
 
In large bowl of an electric mixer, 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 extract into it. Beat at medium speed until blended. With a spoon, stir in reserved pineapple, carrots and pecans. Pour into the prepared pan. Bake in a preheated 325 degree F 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. Serve warm or cold with Rum Sauce. 
 
In a 2-quart saucepan over low heat, mix together the sugar, corn syrup, cream and butter, stirring constantly until mixture boils. Cool to warm, stirring occasionally. Stir in rum and vanilla extract. Serve warm with Carrot Cake. Sauce may be made ahead, stored in the refrigerator and reheated gently. 
 More <a href="http://www.allrecipesworld.com" title="Free recipe">free recipes</a>

Enter Comment

Comments :

Syndicate

Bookmark this page