With Mother's Day approaching, treat your mom to this homemade carrot cake infused with Amarula liqueur for a sophisticated twist.
Amarula shines beyond coffee and cocktails—discover its magic in desserts like this exceptionally moist carrot cake, trusted by home bakers and pros alike.
Cake Ingredients
– 300g flour
– 2 tsp baking powder
– 1.5 tsp baking soda
– 1 tbsp Mixed Spice (cinnamon, allspice, nutmeg, ginger, cloves, coriander)
– 1 tbsp salt
– 4 large eggs, room temperature
– 310 ml oil
– 300g granulated sugar
– 300g grated carrots
– 150g fresh pineapple, well drained
– 150g chopped pecan nuts
– 60 ml Amarula
– 170g apricot jam (smooth)
Cream Cheese Icing Ingredients
– 60g butter
– 250g sifted icing sugar
– 15 ml Amarula
– 125g cream cheese (or low-fat cottage cheese)
For the base
– Crumbled biscuits
For decoration
– Caramelized pineapple chunks and pecans
Instructions
1. Sift all dry cake ingredients together twice for optimal texture.
2. Beat eggs, gradually adding sugar; mix on high for 3 minutes until thick.
3. Slowly incorporate oil, blending 2 more minutes.
4. Fold in grated carrots, pineapple, pecans, Amarula, and apricot jam by hand.
5. Gently stir in dry ingredients with a spatula. Grease a 28cm springform pan; line base with baking paper or biscuit crumbs. Fill and bake at 180°C for 1 hour 10 minutes.
6. Cool in pan 10 minutes before unmolding.
Cream Cheese Icing
1. Beat butter, gradually adding icing sugar.
2. Fold in Amarula and cream cheese gently—avoid overmixing to prevent thinning.
Courtesy of Amarula (€9.99/35cl bottle).
