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Amarula Carrot Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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!

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!

Ingredients

Serves: -

Metric Cups

For the Cake

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

For the Icing

  • 60 grams butter
  • 500 millilitres icing sugar
  • 20 millilitres amarula cream liqueur
  • 125 grams cream cheese Or cream cottage cheese

For the Cake

  • 22 fluid ounce cake flour
  • fluid ounce baking powder
  • fluid ounce baking soda
  • 1 fluid ounce mixed spice
  • fluid ounce salt
  • 4 large eggs
  • 11 fluid ounce superfine sugar
  • 11 fluid ounce oil
  • 18 fluid ounce carrots Finely grated
  • 9 fluid ounce pineapples (fresh, or apple(s), well drained)
  • 9 fluid ounce pecan nuts Chopped
  • 2 fluid ounce amarula cream liqueur
  • 4 fluid ounce apricot jam

For the Icing

  • 2⅛ ounces butter
  • 18 fluid ounce confectioners' sugar
  • 1 fluid ounce amarula cream liqueur
  • 4⅖ ounces cream cheese Or cream cottage cheese

Method

Amarula Carrot Cake is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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 confectioners' sugar together. Gently stir in the liqueur and cream cheese.
  • Chill for at least 2 hours and cover the cooled cake with the icing.
  • Tell us what you think