Carrot Cake with Rum Sauce - Aunt Bessie HoldawayVegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis |
Cake Ingredients:
Rum Sauce Ingredients:
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Cake Instructions:
Rum Sauce 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 prehated oven at 325° until cake tester comes out clean - about 1 & 1/2 hours.
- Top with rum sauce.
Rum Sauce Instructions:
- 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.
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