Pineapple Rum Carrot Cake

Pineapple Rum Carrot Cake

I love cooking. I love creating savory, yummy, and beautiful dishes. Baking, not my favorite. However, there are a few things I do well and this cake has always been a fan favorite in my house. For the last 6 years this has been my boyfriend’s request for birthdays, holidays, just because it’s Sunday.

This recipe is tried and true, it turns out unbelievably moist and flavorful. I use rum extract instead of actual rum because it bakes better. I have tried using Malibu Coconut Rum but I don’t think it tastes as good as the extract. This whole recipe takes the 1 ounce bottle of Rum Extract and it’s more than enough. Don’t go crazy.

Incorporating the juice from the can of crushed pineapple gives this rich cream cheese frosting a subtle and delicious flavor that just rounds out the whole cake. The glaze is an extra step but worth it to keep the cake moist. Just do it. I usually make this recipe into two round 9 inch cake rounds but decided to make it a sheet cake today because of pure laziness. I didn’t feel like decorating a big cake.

So whether it’s a holiday, a birthday or it’s just Sunday this is a recipe for books and nobody will be disappointed.

Pineapple Rum Carrot Cake

Pineapple Rum Carrot Cake

1 June, 2014
: 12
: 30 min
: 40 min
: 1 hr 10 min
: Easy

By:

Ingredients
  • 1 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 3 whole Eggs
  • 2/3 cup Buttermilk
  • 2/3 cup Canola Oil
  • 1 tablespoon Rum Extract
  • 1 tablespoon Vanilla Extract
  • 2 cups All Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Allspice
  • 1/2 teaspoon Salt
  • 2 cups Shredded Carrots, {about 4 whole carrots}
  • 1 can {8 ounces} Crushed Pineapple, {drained and juice reserved}
  • 1 cup Chopped Walnuts
  • For the Glaze
  • 1/2 cup Granulated Sugar
  • 1/3 cup Buttermilk
  • 1/2 stick Butter, {cubed}
  • 1 teaspoon Corn Syrup
  • 1/4 teaspoon Baking Soda
  • 1 tablespoon Vanilla Extract
  • For the Frosting
  • 2 packages {8 ounces each} Cream Cheese, softened
  • 1 stick Butter, softened
  • Reserved Pineapple Juice
  • 4 cups Confectioners Sugar
  • 2 tablespoons Rum Extract
Directions
  • Step 1 Preheat your oven to 350 degrees F. Spray two 9 inch cake round baking pans with nonstick cooking spray or a 12 x 18 x 2 inch cake sheet pan.
  • Step 2 In a large bowl or stand mixer with whisk attachment, beat together the granulated sugar, brown sugar, eggs, buttermilk, canola oil, and extracts until well combined. In a separate bowl sift flour, baking soda, cinnamon, nutmeg, allspice and salt. Slowly incorporate the dry ingredients into the wet ingredients until fully mixed together. Fold in the shredded carrots, drained crushed pineapple, and walnuts.
  • Step 3 Pour into the prepared cake pans. Bake the cake rounds for 30 minutes or the large cake sheet pan for 40 – 45 minutes until a toothpick inserted in center comes out clean. Meanwhile, prepare the glaze. In a medium saucepan combine the sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil and cook while stirring, about 5 minutes. Remove from the heat and stir in vanilla extract.
  • Step 4 Pour the glaze over the cake right out of the oven. Cool the cake for 10 minutes then remove from pans onto wire racks to cool completely. Prepare the frosting in a large bowl or stand mixer with whisk attachment. Beat together the cream cheese, butter, and the reserved pineapple juice until fluffy. Add confectioners sugar and extract and beat until smooth.
  • Step 5 Spread the frosting evenly over the cake and sides of cake. Serve immediately or store in the refrigerator.

Preheat your oven to 350 degrees F.

Spray two 9 inch cake round baking pans with nonstick cooking spray or a 12 x 18 x 2 inch cake sheet pan.

In a large bowl or stand mixer with whisk attachment, beat together the granulated sugar, brown sugar, eggs, buttermilk, canola oil, and extracts until well combined.


Pineapple Rum Carrot Cake

In a separate bowl sift flour, baking soda, cinnamon, nutmeg, allspice and salt. Slowly incorporate the dry ingredients into the wet ingredients until fully mixed together.


Pineapple Rum Carrot Cake

Fold in the shredded carrots, drained crushed pineapple, and walnuts.


Pineapple Rum Carrot Cake

Pour into the prepared cake pans.


Pineapple Rum Carrot Cake

Bake the cake rounds for 30 minutes or the large cake sheet pan for 40 – 45 minutes until a toothpick inserted in center comes out clean.

Meanwhile, prepare the glaze. In a medium saucepan combine the sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil and cook while stirring, about 5 minutes.


Pineapple Rum Carrot Cake

Remove from the heat and stir in vanilla extract.

Pour the glaze over the cake right out of the oven.


Pineapple Rum Carrot Cake

Cool the cake for 10 minutes then remove from pans onto wire racks to cool completely.

Prepare the frosting in a large bowl or stand mixer with whisk attachment. Beat together the cream cheese, butter, and the reserved pineapple juice until fluffy. Add confectioners sugar and extract and beat until smooth.

Spread the frosting evenly over the cake and sides of cake.


Pineapple Rum Carrot Cake

Serve immediately or store in the refrigerator.


Pineapple Rum Carrot Cake

Savor and Enjoy!



3 thoughts on “Pineapple Rum Carrot Cake”

  • I made this cake and I wish that I could show you the picture I took. I did everything exact with this recipe only with a few changes to the final touches. I added more pineapple (accidentally) and I used a fluffy brown sugar icing and I used a true 9×13 to bake it. The outcome was amazing! I absolutely love this recipe and this one will definitely be my go-to from now on! I plan to turn this into doughnuts with the same process of glazing and icing.

    Thank you!!

  • If I were to use actual rum instead of the extract.. how much would you suggest? I’m thinking a dark spiced rum. Also.. the island I live on does not sell buttermilk… Can I use heavy cream instead? Or do you suggest something else?

    Thanks! I think this will be a great addition to our Caribbean Christmas Menu.

    • Hi Rachel,
      I love the idea of Caribbean Christmas!! *swoon*
      Definitely use a dark spiced rum, I suggest about a 3/4 cup but if that’s too boozy for you and the fam, take it down to 1/2 cup. Quick cheater buttermilk: 1 cup milk, 1 tablespoon fresh lemon juice or white vinegar, add the milk and lemon juice together and stir.
      Allow the milk to rest for at least 5 minutes but no longer than 10 minutes. When the milk is slightly curdled, the buttermilk is ready to use.
      Hope this helps and let me know how it goes! Cheers and Happy Holidays to you and your family!

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