Carrot Cake with Rum Glaze

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This carrot cake is really moist and makes a delicious dessert. I made it while my little girl slept, so to prevent her from being startled awake by the sound of the food processor I had to grate the carrots by hand as opposed to using the food processor with the grater blade attachment. I really thought I was going to pull a muscle or sprain my hand during the process, I kept stopping to massage my hand. In the end it was all worth it since I got such a great end result.

2 cups all purpose flour
2 teaspoon baking powder
1 1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3 cups grated carrots
4 tablespoons coconut powder
1 cup vegetable oil
4 eggs
2 teaspoon vanilla essence
1 cup powdered sugar
2 1/2 tablespoons rum

Directions

• Preheat oven to 350°F and grease baking tin.
• In a large bowl combine flour, baking powder, salt, cinnamon, nutmeg, sugar and coconut powder, whisk ingredients to evenly distribute.
• Beat eggs
• Add oil and vanilla to eggs and whisk, and then add it to the flour mixture and mix.
• Add the carrot to the batter and combine the ingredients.
• Pour batter into greased baking tin and bake for 58 minutes or until an inserted toothpick comes out clean.

For Glaze:

• Sift powdered sugar into a bowl.
• Add rum to sugar and whisk.
• When cake has cooled pour glaze over cake.  Enjoy!!!!

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