Ultimate Carrot Cake

READY IN: 1hr 25mins
SERVES: 8-10




  • Sift dry ingredients twice.
  • Beat the eggs until thick, add the sugar gradually (use an electric beater at high speed for about 3 minutes) until the mixture is very thick.
  • Add the oil slowly and beat for another 2 minutes.
  • Add carrots, pineapple, nuts, Amarula Cream and apricot jam and mix by hand.
  • Add the dry ingredients to the mixture and fold in with a spatula until well blended.
  • Butter a 28 cm diameter loose-bottomed spring form ring, an angle cake tin or 2 loaf tins**.
  • Either line the base with baking paper or sprinkle with dry biscuit crumbs to coat lightly.
  • Pour the mixture into the prepared tin and bake at 356 degrees to 375 degrees for 1 hr and 10 minute or until done.
  • Allow to firm and cool in tin for 10 minutes before turning out.
  • ICING:
  • Cream the butter and gradually add the icing sugar.
  • Gently stir in the Amarula Cream and the cream cheese.
  • Don’t over mix once the cheese has been added as it is inclined to become watery.
  • Garnish:
  • Crystallized pineapple slices and pecan nuts.
  • (**CAKE TINS: If using a 28cm springform tin with a hole in the middle there will be a little too much mixture. Fill the tin 2/3 full and bake the rest of the mixture in a muffin tin will make plus/minus 6 muffins extra.
  • Angel cake tin – the mixture fits fine.
  • Loaf tin – use one very large loaf tin – 30cm x 10 cm or 2 smaller ones).
  • (Tip: If you "drip-dry" the cheese in a muslin cloth overnight, it becomes much drier. Allow the cake to cool completely before icing.).