Amarula Carrot Cake

A community recipe by Community

Not tested or verified by Nigella.com

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!

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

For the Icing

2⅛ ounces butter
18 fluid ounces 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.

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.