It's Mother's Day next weekend. Surprise your mother with a homemade carrot cake.
Amarula can not only be used in coffee, cocktails, shots and dishes. You can also make delicious desserts with it, such as this carrot cake.
Ingredients for the cake
– 300 grams flour
– 2 teaspoons baking powder
– 1.5 teaspoons baking soda
– 1 tablespoon Mixed Spice (mix of cinnamon, allspice, nutmeg, ginger, cloves and coriander)
– 1 tablespoon salt
– 4 large eggs, at room temperature
– 310 ml oil
– 300 g granulated sugar
– 300 g grated carrots
– 150 gram fresh pineapple, well drained
– 150 gram pecan nuts, chopped
– 60 ml Amarula
– 170 gram apricot jam (without pieces)
Ingredients for the cream cheese icing
– 60 grams butter
– 250 grams icing sugar, sifted
– 15 ml Amarula
– 125 grams cream cheese or low-fat cottage cheese
For the bottom
-Crumbled biscuits.
For decoration
– Caramelized pineapple chunks and pecans
Get started
1. Combine all dry ingredients for the cake and sieve them twice.
2. Beat the eggs and gradually add the sugar. Mix with a mixer on high for about 3 minutes, until it is a thick mixture.
3. Slowly add the oil and blend the mixture for a further 2 minutes.
4. Then add the grated carrots, pineapple, pecan nuts, Amarula and the apricot jam and knead the dough with your hands.
5. Add the dry ingredients to the mixture and stir with a spatula until well combined. Grease a springform pan with a diameter of approximately 28 cm.
6. Line the bottom with baking paper or sprinkle the bottom with dry biscuit crumbs. Pour the mixture into the baking tin and bake the cake for 1 hour and 10 minutes at 180°C.
7. Let the cake cool for 10 minutes before removing it from the pan.
How to make the glaze
1. Beat the butter and gradually add the icing sugar.
2. Gently stir the mixture into the Amarula and cream cheese. Do not mix for too long or it may become watery.
This recipe is from Amarula, €9.99 for a 35 cl bottle.
