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
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.
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.
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.
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.
Spread the frosting evenly over the cake and sides of cake.
Serve immediately or store in the refrigerator.
Savor and Enjoy!