Okay, I have told all of you how I love Amarula. After my last recipe a good friend sent me some more Amarula recipes. Now this blog’s name isn’t ‘Amarula recipes’ so I don’t want to flood it with Amarula recipes. Damn, I say Amarula a lot, hey?!
I want to tell you about another love of mine: carrot cake!!! I love, love, love carrot cake. If ever we go out for coffee, the first thing I do is to check whether they have carrot cake in their assortment. Now imagine my absolute delight to find two of my favorite things combined?
I give you Nigella’s Amarula Carrot Cake recipe:
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 castor 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
- 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.
© Marie Rebelle