( left: 2 layer version)

Needless to say, I wondered if I could adjust my carrot cake recipe to
 add Amarula? With slight modifications (as their recipe is very similar to my own),
 the results were well worth the effort! I also found their use of apricot
a very pleasant addition!

Bake it for someone you love!

Laura!

 Laura’s Best Carrot-Pineapple Cake Recipe*
*adapted with Amarula

 Cake Ingredients:

1 ½ cup  (360 ml)  flour

1 cup  (240 ml)  superfine sugar

1 teaspoon  (5ml) baking powder

1 teaspoon (5ml) baking soda

1 teaspoon (5ml) round cinnamon

½ teaspoon (2.5 ml) salt

2/3 cup (160ml) salad oil

2 eggs

1 cup (240 ml) finely shredded carrot

½ cup (120 ml) crushed canned pineapple

5 tablespoons (75ml) smooth apricot jam

2 tablespoons (30ml) amarula cream

(1/2 cup nuts can be added if desired)

Directions:

1. Preheat oven to 350 degrees F.

2.  Grease and flour 9x9x2 inch pan –
 23 cm x 23 cm x 5 cm --
(I usually double the recipe and bake
in a 13x9x2 pan)

3. Mix dry ingredients in a large mixing bowl.

4. Add salad oil, eggs, carrot, pineapple,
jam and amarula, and mix for 2 minutes
with electric mixer at medium speed.

5. Pour into pan and bake 35 minutes
(more time is often needed—use toothpick
in center of cake to check doneness—I
often use more like 50 minutes,
especially for the doubled recipe)

Cream Cheese Frosting

Frosting Ingredients:

3-ounce (84 grams) package cream cheese

1 tablespoon (15 ml)  butter

1 teaspoon (5ml) amarula cream

2 cups (470 ml) powdered sugar + 5 more tsps.

Almond slivers

Assembly:

1. Soften cream cheese and butter in bowl in microwave.

2. Add vanilla and beat with electric mixer until light.

3. Add powdered sugar gradually, and beat until fluffy. Add a little milk if it’s too stiff.

enjoy!