Ingredients
2 cups sugar3/4 cup buttermilk3/4 cup canola oil3 large eggs3 teaspoons rum extract2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1/2 teaspoon salt1/2 teaspoon ground allspice2 cups shredded carrots1 can (8 ounces) crushed pineapple, drained3/4 cup chopped walnuts3/4 cup dried currantsGLAZE:1/2 cup sugar1/4 cup buttermilk1/4 cup butter, cubed1/2 teaspoon corn syrup1/4 teaspoon baking soda1/2 teaspoon vanilla extractFROSTING:2 packages (8 ounces each) cream cheese, softened2/3 cup butter, softened4 cups confectioners’ sugar4 teaspoons rum extract
Preparation
Preheat oven to 350°. In a large bowl, beat sugar, buttermilk, oil, eggs and extract until well blended. In another bowl, combine flour, baking soda, cinnamon, salt and allspice; gradually beat into sugar mixture until blended. Stir in carrots, pineapple, walnuts and currants.
Transfer to two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
Meanwhile, for glaze, combine sugar, buttermilk, butter, corn syrup and baking soda in a small saucepan. Bring to a boil; cook and stir 4 minutes. Remove from heat; stir in vanilla.
Pour glaze over hot cakes; cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake. Store in the refrigerator.
