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AMARULA CARROT CAKE

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Serves: -

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  • Vegetarian
What does this mean?

Amarula cream liqueur comes from South Africa, the fruit is from a tree that grows wild in the bushveld, and when it drops off the tree in the summer it ferments naturally. Many wild animals love this fruit and can be seen falling over and very drunk when they eat the fallen fruit that has turned rather alcoholic, its very funny to watch!! A manufacturer has now made this into a rather lovely cream liqueur, not unlike Baileys, and I love to use it in this super cake!

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Ingredients

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For the cake

  • 625 ml cake flour
  • 10 ml baking powder
  • 7 ml bicarbonate of soda
  • 15 ml mixed spice
  • 5 ml salt
  • 4 large eggs
  • 315 ml caster sugar
  • 315 ml oil
  • 500 ml carrots Finely grated
  • 250 ml pineapples (fresh, or apple(s), well drained)
  • 250 ml pecan nuts Chopped
  • 65 ml Amarula cream liqueur
  • 125 ml apricot jam

For the icing

  • 60 grams butter
  • 500 ml icing sugar
  • 20 ml Amarula cream liqueur
  • 125 grams cream cheese Or cream cottage cheese

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile make the icing. Cream the butter and icing sugar together. Gently stir in the liqueur and cream cheese.
  6. Chill for at least 2 hours and cover the cooled cake with the icing.

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