Carrot Cake With Rum Sauce

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 1 (8 3/4 ounce) can crushed pineapple in syrup
• 3 cups all-purpose flour
• 2 cups 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 corn oil
• 2 teaspoons vanilla
• 2 cups coarsely shredded carrots, not packed down
• 1 1/2 cups chopped pecans
• 1 cup firmly 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

Recipe

• 1 grease a 10 by 4 inch angel cake pan.
• 2 drain pineapple and reserve syrup.
• 3 in a large bowl stir together flour, sugar, baking soda, baking powder.
• 4 salt, and cinnamon.
• 5 make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla into it.
• 6 beat at medium speed until blended.
• 7 with a spoon stir in reserved pineapple, carrots and pecans.
• 8 turn into pan.
• 9 bake in a preheated 325 degree oven until a cake tester inserted in the center comes out clean; about 1 1/2 hours.
• 10 place pan on a wire rack to cool for 10 minutes.
• 11 loosen edges; turn out on rack; cool completely.
• 12 in a 2 quart saucepan over low heat, stir together constantly the sugar, corn syrup, cream and butter until boiling.
• 13 cool to warm stirring occasionally.
• 14 stir in rum and vanilla.
• 15 serve warm with carrot cake.
• 16 sauce my be made ahead, stored in refrigerator and reheated gently.
• 17 makes about 2 cups.