ULTIMATE AMARULA CARROT CAKE
Recipe Courtesy - @AmarulaSA
- 2½ cups (300 g) cake flour
- 2 teaspoons (10 ml) baking powder
- 1½ teaspoons (7,5 ml) bicarbonate of soda
- 1 tablespoon (15 ml) mixed spice
- 1 teaspoon (5 ml) salt
- 4 large eggs at room temperature
- 1¼ cups (312,5 ml) oil
- 1¼ cups (300 g) castor sugar
- 2 cups (500 ml) grated carrots
- 1 cup (250 ml) well drained, grated fresh
- pineapple or Granny Smith apples
- 1 cup (250 ml) chopped pecan nuts
- ¼ cup (62,5 ml) Amarula
- ½ cup (125 ml) smooth apricot jam
- Cream cheese icing:
- ¼ cup (60 g) butter
- 2 cups (250 g) sifted icing sugar
- 1 tablespoon (15 ml) Amarula
- 125 g cream cheese or smooth low-fat
- cottage cheese – see tip below
- crystallised pineapple slices and
- pecan nuts
- To prepare tin:
- finely crushed Marie biscuits
- Sift dry ingredients twice.
- Beat the eggs until thick, add the sugar gradually (use an electric beater at high speed for about 3 minutes) until the mixture is very thick.
- Add the oil slowly and beat for another 2 minutes.
- Add carrots, pineapple, nuts, Amarula and apricot jam and mix by hand.
- Add the dry ingredients to the mixture and fold in with a spatula until well blended.
- Butter a 28cm diameter loose-bottomed spring form ring, an angel cake tin or 2 loaf tins*.
- Either line the base with baking paper or sprinkle with dry biscuit crumbs to coat lightly.
- Pour the mixture into the prepared tin and bake at 180°C (350°F) for 1 hour and 10 minutes.
- Allow to firm and cool in the tin for 10 minutes before turning out.
- *CAKE TINS: If using a 28cm spring form tin with a hole in the middle there will be a little too much mixture.
- Fill the tin two thirds full and bake the rest of the mixture in a muffin tin (will make ±6 muffins extra).
- Angel cake tin – the mixture fits fine.
- Loaf tin – use one very large loaf tin – 30cm x 10cm or 2 smaller ones.
- ICING: Cream the butter and gradually add the icing sugar.
- Gently stir in the Amarula and the cream cheese.
- Don’t over mix once the cheese has been added, as it is inclined to become watery.