Amarula carrot cake

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Prep: 20 mins, Cooking: 1 hr 10 mins
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A scrumptious cake with a South African twist.

By Food24 November 03 2009
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Ingredients (17)

625.00 ml flour — cake
10.00 ml Baking powder
7.00 ml Bicarbonate of soda
15.00 ml mixed spice — ground
5.00 ml salt
4.00 eggs — extra-large
315.00 ml castor sugar
315.00 ml oil
500.00 ml carrots — finely grated
250.00 ml pineapple — or apple, grated
250.00 ml pecan nuts — chopped
65.00 ml amarula — cream liqueur
125.00 ml jam — apricot
ICING
60.00 g butter
500.00 ml icing sugar
20.00 ml amarula — cream liqueur
125.00 g cream cheese — or creamed cottage cheese
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Method:

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.



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