OK Zelda, here we go. This is my own recipe, altered from an old one I found. Never had a complaint yet.
Rum Coconut Carrot Cake
cake mix
- 2 cups - Flour (all-purpose)
- 2 tsp. - Baking Soda
- 1 tsp. - Baking Powder
- 1 tsp. - Salt
- 1 tsp. - Cinnamon
- 1 tsp. - Nutmeg
- 1 tsp. - Allspice
- 1.75 cups - White Sugar
- 1 cup - Canola Oil
- 3 eggs
- 1 tsp. - Vanilla
- 2-3 cups shredded carrots
- 1 cup - Sweetened Coconut Flakes
- 1 cup - Crushed Pineapple - drained
- 1 cup - Chopped Black Walnuts
frosting
- 3 cups - Powdered Sugar (all-purpose)
- 4 oz - Cream Cheese (pref Philadelphia)- softened
- 1 stick - butter (not margerine)- softened
- 1 tsp. - Vanilla Extract
- .5 tsp. - Coconut Extract
- 2 shots of Capt Morgan Private Stock Rum
You'll need 1 large mixing bowl, and 2 medium size bowls.
In one medium-size bowl, sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. Mix well and set to the side.
In the large bowl, add canola oil, white sugar and eggs. Beat well.
Add the vanilla - beat. Add carrots, coconut, and walnuts - beat. Slowly add the flour mixture, beat until smooth. Add in the drained crushed pineapple, and fold them in with a spoon.
Pour the batter mix into a greased 9x13 cake pan (or two 9x13 half-cake pans). Bake a 350 for 40-45 minutes (or 30-35 minutes of you have 2 half-thick cake pans). Cool the cake completely.
FROSTING:
In a medium bowl, add the butter and cream cheese, beat. Add the vanilla, beat. Add the RUM. This will naturally make the frosting mix MUCH more liquidy. Add the powdered sugar slowly. If, after 3 cups, it's still a bit too liquidy, add more powdered sugar, 1/4 cup at a time. Frost the cake(s), the refrigerate.
This will make more than enough icing for one cake, which is why I prefer to make 2 smaller cakes. If you only bake one cake, any remaining icing would go very well as a strawberry dip, or pineapple chunk dip. YUM.
Remember, the more rum you add to the icing, the more powdered sugar you need to thicken it.
Enjoy.