Ultimate Carrot Cake I I Recipe

Name: Ultimate Carrot Cake I I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 2 cups light brown sugar; ½ teaspoon salt; 1 cup vegetable oil; ½ cup milk; ¼ cup Amarula cream liqueur; 3 ½ cups cake flour; 1 ½ teaspoons baking powder; ¾ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; 3 cups carrots, grated; 1 cup fresh pineapple, grated; 1 cup walnut pieces, chopped; 4 tablespoons unsalted butter; 12 lb cream cheese, at room temperature; 1 cup confectioners' sugar; 3 tablespoons Amarula cream liqueur; 1 teaspoon vanilla extract

Servings: persons

4 eggs
2 cups light brown sugar
½ teaspoon salt
1 cup vegetable oil
½ cup milk
¼ cup Amarula cream liqueur
3 ½ cups cake flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
3 cups carrots, grated
1 cup fresh pineapple, grated
1 cup walnut pieces, chopped
4 tablespoons unsalted butter
12 lb cream cheese, at room temperature
1 cup confectioners' sugar
3 tablespoons Amarula cream liqueur
1 teaspoon vanilla extract

1
One 9x13x2 inch cake pan, buttered and lined with parchment paper.
2
Preheat the oven to 350 degrees.
3
In a bowl, combine eggs, sugar, salt, vegetable oil, milk, and Amarula.
4
Beat on medium speed for 30 seconds.
5
In another bowl, sift together the first seven dry ingredients.
6
Add the dry ingredients to the bowl of liquid ingredients and beat on low speed until blended.
7
Fold in the carrots, pineapple and walnuts.
8
Spread the batter evenly in the prepared pan and bake for 30 to 40 minutes, until the cake is firm.
9
Cool in the pan.
10
Icing:
11
Cream the butter with a mixer on medium speed until soft and light.
12
Add the cream cheese and continue mixing until smooth.
13
Add the Amarula, sugar and vanilla and blend for 10 minutes.
14
Remove the paper from the cake and transfer the cake to a cutting surface.
15
Cut the cake in half to make two layers.
16
Place one layer on a cardboard cake circle, cover with icing, then top with the other layer and cover the cake with the remaining icing.

7035

kcal

Calories

594

Fat

332

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 eggs, 2 cups light brown sugar, ½ teaspoon salt, 1 cup vegetable oil, and more.

Yes, Ultimate Carrot Cake I I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ultimate Carrot Cake I I

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