Caramel Rum Sauce Topped Carrot Cake
This delicious Caramel Rum Sauce Topped Carrot Cake is a flavourful twist on the classic dessert. The cake is moist and spiced just right, with hints of cinnamon and nutmeg that perfectly complement the sweet and creamy rum sauce topping. The perfect way to celebrate any special occasion!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins (optional)
- 1/2 cup dark rum
- 3/4 cup light brown sugar
- 1/4 cup heavy cream
- 1/4 cup butter
Directions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
- In a large bowl, beat together eggs, sugar, oil and vanilla until smooth.
- Stir in flour mixture until just combined, then fold in carrots, walnuts and raisins, if using.
- Spread batter into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- In a medium saucepan over medium heat, combine rum, brown sugar, cream and butter and bring to a simmer. Simmer 5 minutes, stirring occasionally, until thickened.
- Remove cake from oven and pour rum sauce evenly over top. Let cool completely before serving.
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