Monday, April 13, 2009

Carrot Rum Cake

O.k., yes, I know, I KNOW, it's torture!! Why do I do this to myself? Why make such a pretty cake when I can't even try it? Maybe I'm testing my self control, my will-power, maybe I just simply hate myself. Nah, none of the above, just felt like baking! It was raining on Saturday here in Scottdsale and it was a PERFECT day to bake something warm, bake something that would make my house smell like cinnamon and spice instead of bleach and dirty diapers. So, my fellow friends and bloggers, here is Jen's Carrot Rum Cake. Two words, "it's good!" - I would have said, "it's great" but Tony the Tiger already has that one down pat.


Whatcha need:

3 cuts of grated carrots
1/2 cup of light brown sugar
2 eggs
3/4 cup of white sugar
1/2 cup of veggie oil
2 teaspoons of vanilla extract
1 cup of crushed pineapple, drained well
1 1/2 cup of white flour
3/4 teaspoon of baking soda
1/2 teaspoon of salt
2 teaspoons of cinnamon
1/2 cup of chopped walnuts

1 jar of cream cheese frosting
2 teaspoons of imitation rum flavoring extract

optional:

1 teaspoon of all-spice
1 teaspoon of nutmeg


I did it old school and by hand, grated 3 cups of carrots.

Once grated, add your brown sugar and mix well.

Add 1 teaspoon of your rum flavoring, mix well. Let carrots sit in sugar and rum for 45 minutes. Once the 45 minutes is up, drain any extra liquid into a seperate bowl (save fluid should you need to add some to the bread mix for extra flavor).

Lightly beat your eggs in a bowl.


Add your sugar to the eggs.

Add your oil now.

Add your vanilla.

Beat it, BEAT it REALLY good, o.k., don't beat it TOO much, just lightly to encooperate everything.

Take your crushed pineapple (remember to drain ALL liquids) and put it into the egg mix and stir well.

Add flour now.

Now the baking soda.

Let's not forget the salt.

Add your cinnamon.

If you have it, add your all-spice and nutmeg. If you don't have it, no worries...it will STILL taste great.

Once your egg mix is stirred up well, add the carrots (remember to drain the liquids in another bowl). Once you add the carrots, take 2 tablepoons of the carrot juice you drained and add it back into the mix.Add the nuts!

I use a loaf pan. Put your batter in a loaf pan and bake for 50 minutes or until the center is done, I used a butter knife to see if the center was done.

Once your loaf is done cooking, the top might be a little crisp, so slice it off and put your loaf on a plate, top down, get ready to ice the baby.

I didn't have time to make homemade icing so I used cream cheese frosting and added rum to it- I was told, "it was da bomb!".


Ice the carrot cake, decorate it, do whatever you want with it, just make sure to enjoy it!

21 comments:

Helene said...

What a beautiful cake. Carrot cake is one of my favorite. I could not resist.

Mermaid Sweets said...

Carrot rum cake, that's something I haven't heard of and that is a GREAT idea, plus love the loaf pan.

Jaime and Jen DISH said...

Mermaid, the funny thing is that I've had that rum bottle for awhile and always tried to figure out how I could use it. Rum with carrot cake is wonderful, highly recommend it!

Thanks for visiting!

Jenifer

girlichef said...

This sounds awesome! Wonder if I could use actual rum? Why not! Think I'll be trying this soon :)

Jaime and Jen DISH said...

Girl, I am sure you could use Rum!! Let me know how it works... I just didn't have the real Rum in my home...

Thanks for stopping by!

My crazy crazy life said...

Your first mistake...not having rum in the house! HA! Your second mistake...torturing me like this...OMG, that looks good.

Amy said...

Love your blog!! The cake looks wonderful!! I'm adding you to my blog list!

Ginger said...

That is what my carrot cake is missing RUM!! THANK YOU!! I would have never figured that out!! Thank you very much for sharing....

Cheryl said...

Now that is my favorite cake in the world!

Donna-FFW said...

LOVE this cake.. so delicious it must be with the pineapple and walnuts and a rum cream cheese frosting.. so wish I could try it!!! Your step by step photos are wonderful..

Calm In The Kitchen said...

I love carrot cake! Your version looks delicious.

;) amy

Joie de vivre said...

Jamie and Jen, you are both amazing! I like how this cake is baked in a bread pan so it's not so big. The last time I made carrot cake, it was a four layer monster that we were eating for a week! I'm off to check out your post on fried oysters!

Joie de vivre said...

To answer your question, the oysters were Pacific Northwest oysters out of Puget Sound. Seattle is only 3.5 hours from here so my local fishmonger (I am so lucky to have one!) gets them fresh within a few hours.

unconfidential cook said...

Love the addition of rum--bet that frosting is amazing!

Lo said...

Did you say carrot cake? And rum?

I'm TOTALLY there, and I'll be trying this out on my next go-round with carrot cake!

Jaime and Jen DISH said...

The rum is awesome, especially if you decide to soak your carrots in the brown sugar and rum like I did. Also, when you make or purchase frosting, pour that rum in there too. Something about rum and spices of the cake....(wiping drool away from face).

Christina Kim said...

Jaime and Jen, thank you so much for visiting and commenting on my blog! I am still quite a novice, but I am loving it! I love how you have a picture for every step of this cake recipe, and it looks so delicious! I will be following you on my reader :)

Katherine Aucoin said...

I love the addition of the rum flvoring to this cake and it looks so much more elegant in the loaf pan. This is one of my favorites taken up a notch!

Molly Jean said...

Oh yum. Carrot cake is my weakness! I've never made it from scratch though... I think I'll have to try it now!

Nurit - 1fff said...

Oh, boy, look at THAT cake! I never made carrot cake. Can you believe it???
Hey, would you like to add it to my cake collection?
I loved your story about your grandfather and his apple pie.

the happy couple said...

maybe i could get the carnivore to eat more carrots this way!