Monday, 29 April 2013

Amarula Carrot Cake!!!!

Amarula Carrot Cake

  • 4 large eggs at room temperature
  • 1¼ cups (300g) castor sugar
  • 1¼ cups (310ml) grapeseed oil
  • 2 cups (about 3) grated carrots
  • 1 canned pineapple, grated and drained well
  • 1 cup chopped pecan nuts
  • ¼ cup Amarula Cream, plus extra ¼ cup for soaking later
  • ½ cup (125ml) apricot jam
  • 2 cups (240g) plain flour.
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tbsp mixed spice
  • 1 tsp salt
  • Extra chopped pecan nuts and pistachio, for garnish
Cream Cheese icing:
  • 125g cream cheese, room temperature
  • ¼ cup (100g) butter, room temperature
  • 2 cups sifted icing sugar
  • 1 tbsp Amarula Cream


  1. Beat the eggs in a food mixer (or handheld mixer) for 3 minutes until thick, add the sugar gradually and whisk for another 2 minutes until the mixture is pale and thick. Add the oil slowly and beat for another 2 minutes. Pour mixture into a mixing bowl.
  2. Add carrots, pineapple, nuts, Amarula and apricot jam and stir well with a spatula. Sift the dry ingredients into the mixture and fold in with a spatula until well mixed.
  3. Preheat the oven to 180°C (350°F). Line and grease a springform tin then pour the mixture into the prepared tin and for 1 hour and 10 minutes or until a skewer inserted into centre of the cake and came out clean. Once ready, remove from oven and allow to cool in the tin for 10 minutes before turning out onto wire rack, and leave to cool completely.
  4. Use a skewer stick, poke tiny holes all over the top of the cake. Use a spoon and slowly pour amarula and let it soak into the cake. Make sure the liqueur is evenly spread through the cake and do not over soak it.
  5. Add cream cheese and butter into a mixing bowl of a mixer, beat on high speed until creamy. Turn the speed to slow, gradually add the icing sugar a tablespoon at a time until all blended in. Pour amarula cream and give it another quick mix.
  6. Ice the cake with the cream cheese frosting, from side first, then the top. Grab a handful of chopped pecans and in a clockwise rotation, stick the nuts onto the side of the cake. Finally decorate the top with whole pecans, and sprinkle pistachio on top.