Ultimate Carrot Cake I I

From Amarula

• Ready In: 45 mins
• Serves: 12

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

• Cream Cheese Icing

• 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

Directions

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.