Grate the carrots and onion and add to a skillet with the olive oil. On medium heat, cook until the carrots are tender. Mix in the curry powder. Set aside
Heat milk and butter in a microwave for 1 minute, until butter is melted. Add salt, pepper and rum to milk. Mix well.
In a bowl, mix flour and eggs. Beat in milk mixture 1/3 at a time to break up flour mixture. Add carrot to batter and mix well
Fill the cannelés molds 2/3 of the way up.
Bake in a preheated oven at 425°F (210°C) for 20 min, then lower to 375°F (180°C) and bake for 30 min or until they are a dark golden brown.
Remove from mold immediately and let them cool before eating.