Carrot and Pineapple Rum Cake with Nutty Topping

Ingredients

- Cake Base:
- 1 1/2 cups grated carrots
- 1 cup unsweetened applesauce
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup crushed pineapple (drained, reserve juice)
- 1 tablespoon rum
- 1 tablespoon Grand Marnier
- 1 cup shredded zucchini
- 1 cup raisins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup granulated sugar

- Nutty Topping:
- 1/2 cup shredded coconut
- 1/4 cup chopped nuts (e.g., walnuts or pecans)
- 1/4 cup maple syrup

- Brussels Sprouts Glaze (optional):
- 1/4 cup reserved pineapple juice
- 1 tablespoon water
- 1 tablespoon maple syrup

Instructions

1. Preheat Oven
Preheat your oven to 350°F (175°C).

2. Prepare the Baking Pan
Grease a 9x13-inch baking dish with a thin layer of oil or non-stick spray.

3. Mix the Wet Ingredients
In a large mixing bowl, combine the grated carrots, applesauce, eggs, vegetable oil, crushed pineapple, rum, Grand Marnier, and shredded zucchini. Mix well until fully integrated.

4. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and granulated sugar. Gradually add the dry mixture to the wet ingredients, stirring continuously until the batter is uniform and smooth.

5. Fold in Raisins
Gently fold in the raisins, ensuring even distribution throughout the batter.

6. Bake the Cake
Pour the batter into the prepared baking dish, spreading it evenly. Bake on the middle rack of your preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.

7. Prepare the Nutty Topping
While the cake bakes, mix the shredded coconut, chopped nuts, and maple syrup in a small bowl.

8. Bake the Nutty Topping
Spread the nutty mixture evenly over the baked cake. Return the cake to the oven for an additional 10 minutes, allowing the topping to toast and caramelize slightly.

9. Making the Brussels Sprouts Glaze (Optional)
In a small saucepan, combine the reserved pineapple juice with water and maple syrup. Cook on low heat until the mixture reduces by half. Optionally drizzle over individual cake servings for an added layer of flavor.

Total Time

PT45M
45 minutes

Type of Dish

Dessert

Keywords

Carrot cake, Pineapple, Rum dessert, Nut topping, Zucchini cake, Applesauce dessert, Maple syrup, Brussels sprouts glaze, Grand Marnier, Baked dessert

Recipe Yield

Feeds 4 adults

Calories

The total calorie count for this dish is approximately 1,750 calories.

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