Recipes
Recipes with my own touch
Servings
24 cupcakes or 1 large cake
Ingredients
Cake
4 large eggs at room temperature
300g caster sugar
300ml vegetable oil
300g cake flour
10ml baking powder
7 ½ml bicarb
15ml ground cinnamon
pinch of salt
500ml carrots, grated
250ml Granny Smith apples, grated
500ml pecan nuts, roughly chopped
70m Amarula
125ml smooth apricot jam
Cream cheese icing
100g butter at room temperature
400g icing sugar, sifted
30ml Amarula
200g full-fat cream cheese
125ml pecan nuts, roughly chopped for decoration
Amarula carrot cake
AMARULA carrot cake? No, your eyes are not deceiving you; we really did take a perfectly delicious carrot cake and made it a gazillion times more yummy by adding Amarula. This recipe makes enough for one 28-cm cake or approximately 24 cupcakes. If you’re making cupcakes, bake them for 30 minutes at 200°C. If you’re making a cake, then bake it for 1 hour 10 minutes at 180°C.
Method
- Heat the oven and prepare the tin(s).
- Beat the eggs until pale. Gradually add the sugar and mix until very thick
- Slowly add the oil & beat for another 2 minutes.
- Sift the dry ingredients together and then add to the egg mixture & fold until well mixed.
- Add the rest of the ingredients and mix well.
- Pour the batter into the prepared tin(s) about 2/3 full and bake at 200°C for 30 minutes if baking cupcakes or at 180°C for 1 hour 10 minutes if baking a cake.
- Cool in the tin(s) for about 10 minutes before turning out onto a cooling rack. Cool the cake(s) completely before icing.
- For the icing, whip all the ingredients together.
- Decorate the cake(s) with icing and top with extra pecan nuts.
𝗧𝗶𝗽: 𝗥𝗲𝗽𝗹𝗮𝗰𝗲 𝘁𝗵𝗲 𝗔𝗺𝗮𝗿𝘂𝗹𝗮 𝘄𝗶𝘁𝗵 𝘁𝗵𝗲 𝘇𝗲𝘀𝘁 𝗮𝗻𝗱 𝗷𝘂𝗶𝗰𝗲 𝗼𝗳 𝟭 𝗹𝗶𝗺𝗲 𝗳𝗼𝗿 𝗮 𝘁𝗮𝗿𝘁𝗲𝗿 𝗶𝗰𝗶𝗻𝗴.
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