carrot cake with rum sauce
Carrot Cake with Rum Sauce 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
Ingredients
- 1(8 3/4 ounce) can crushed pineapple in syrup
- 3cupall-purpose flour
- 2cupgranulated sugar
- 11/2 teaspoons baking soda
- 1teaspoonbaking powder
- 1/2teaspoonsalt
- 2teaspoonground cinnamon
- 3large eggs
Directions
- 1
Carrot Cake with Rum Sauce 1 (8 3/4 ounce) can crushed pineapple in syrup 3 cups all-purpose flour 2 cups granulated sugar 1 1/2 teaspoons b
- 2
Drain pineapple and reserve syrup
- 3
In large bowl of an electric mixer, stir together flour, sugar, baking soda, baking powder, salt and cinnamon
- 4
Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla extract into it
- 5
Beat at medium speed until blended
- 6
With a spoon, stir in reserved pineapple, carrots and pecans
- 7
Pour into the prepared pan
- 8
Bake in a preheated 325 degree F oven until a cake tester inserted in the center comes out clean, about 1 1/2 hours