Amarula carrot cake

Recipe from: 2/22/2001
recipes, carrot cake, baking, ingredients

Ingredients 18
Servings
Time 00:20
  • 625
    ml
    cake flour
  • 10
    ml
    baking powder
  • 7
    ml
    bicarbonate of soda
  • 15
    ml
    mixed spice
  • 5
    ml
    salt
  • 4
    extra-large eggs
  • 315
    ml
    castor sugar
  • 315
    ml
    oil
  • 500
    ml
    finely grated carrots
  • 250
    ml
    grated fresh pineapple or apple, well-drained
  • 250
    ml
    chopped pecan nuts
  • 65
    ml
    Amarula cream liqueur
  • 125
    ml
    apricot jam
  • Icing
  • 60
    g
    butter
  • 500
    ml
    icing sugar
  • 20
    ml
    Amarula cream liqueur
  • 125
    g
    cream cheese or creamed cottage cheese
 

Method

01:10
 
Preheat the oven to 180 ºC and butter a 35 cm loose-bottomed cake tin or spray with non-stick spray.
Line the base with baking paper and butter or spray once more.

Sift the dry ingredients together twice.
Beat the eggs and add the castor sugar by the spoonful, beating continually. Beat well until thick and light.
Slowly add the oil and beat for 2 minutes.
Add the carrots, pineapple, nuts, liqueur and apricot jam, and stir until well blended.
Add the dry ingredients to the egg mixture and fold in.

Turn the batter into the prepared tin and bake for about 1 hour and 10 minutes until done or a testing skewer comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Meanwhile make the icing.
Cream the butter and icing sugar together.
Gently stir in the liqueur and cream cheese.
Chill for at least 2 hours and cover the cooled cake with the icing.
 

Read more on: cake  |  recipes  |  baking
 

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