Ultimate Carrot Cake I I Recipe

Ingredients

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

Instructions

1. Prepare a 9x13x2 inch cake pan by buttering it and lining it with parchment paper.
2. Preheat your oven to 350 degrees.
3. In a mixing bowl, combine 4 eggs, 2 cups of light brown sugar, 1/2 teaspoon salt, 1 cup of vegetable oil, 1/2 cup milk, and 1/4 cup Amarula cream liqueur. Beat on medium speed for 30 seconds until well mixed.
4. In another bowl, sift together 3 1/2 cups cake flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
5. Gradually add the dry ingredients to the liquid mixture, beating on low speed until blended.
6. Gently fold in 3 cups of grated carrots, 1 cup of grated fresh pineapple, and 1 cup of chopped walnut pieces until evenly distributed.
7. Spread the batter evenly in the prepared pan and bake for 30 to 40 minutes, or until the cake feels firm to the touch.
8. Cool the cake in the pan for a bit before moving on to the icing.
9. For the icing, cream 4 tablespoons of unsalted butter with a mixer on medium speed until soft and light.
10. Add 1/2 lb of cream cheese and mix until the mixture is smooth.
11. Incorporate 3 tablespoons of Amarula cream liqueur, 1 cup of confectioners’ sugar, and 1 teaspoon of vanilla extract, blending for about 10 minutes until fluffy.
12. Once cooled, carefully remove the cake from the pan and transfer it to a cutting surface. Cut the cake in half to create two layers.
13. Place one layer on a cardboard cake circle and generously cover it with icing. Top with the second layer and cover the entire cake with the remaining icing.