Rum substitution in carrot cake

Hey everyone. Is there a good non-alcoholic substitute for the rum in the flourless carrot cake recipe? I've seen a few people mention using pineapple juice flavored with almond extract with no exact quantities. Any tips would be great.

Find more posts tagged with

Recipes Q's

Comments

reub_50398

Rum can have a lot of different flavors. If I were doing carrot cake, I'd probably go with a dark unspiced rum (smith + cross, myers, etc.) Those are going to have much different taste than spiced rums (many of which are formulated to pair with cola not to be drunk on their own). So, it depends on what you're looking for.

That said, there are some commercial substitutes. I can't speak to their suitability but here's one: http://www.oetker.us/en/product/baking-aids/flavorings/rum-flavoring.

Also, almond extract has roughly the same alcohol content as rum. Are you looking for something that doesn't have any alcohol in the final product or never has any introduced at any point?

Manfred_18311

@ParkerCook

You could

take Rum a/n and simmer it at 80 °C - 85 °C for 1hr. Alcohol evaporates at 78 °C.

ParkerCook_66639

I just don't consume alcohol so I was looking for something to replicate the flavor. I thought of leaving it out entirely but it's reduced and mixed with the dry ingredients so I wanted to see if anyone had any ideas.

Nicholas_Gavin_68199

Parker i feel confident you can omit the rum and use a very small amount of molasses.