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The Most Amazing Amaretto Carrot Cake

Soft moist carrot cake with amaretto, covered in a delicious cream cheese frosting.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Servings: 16 servings
Calories: 270kcal

Ingredients

For the carrot cake

  • 290g self-raising flour
  • 1 teaspoon bicarbonate soda
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 180ml vegetable oil
  • 4 medium eggs room temperature
  • 150ml sour cream
  • 1 teaspoon vanilla extract
  • 100ml amaretto
  • 160g soft brown sugar
  • 150g granulated sugar
  • 350g grated carrots

For the cream cheese frosting

  • 150g unsalted butter
  • 250g cream cheese
  • 600g icing sugar

Decoration

  • 60g chopped pecans

Instructions

  • Preheat the oven to gas mark 4/350of/180oC/160oC fan and line two 23cm/9-inch cake tins with baking paper. Begin by grating the carrots and setting aside. In a bowl whisk together the dry ingredients: self-raising flour, bicarbonate soda, cinnamon, ginger, nutmeg and salt then set aside..
  • In another bowl, add and whisk together the vegetable oil, eggs, sour cream, vanilla extract, amaretto, brown sugar and granulated sugar. Combine well then add and mix in the grated carrots. Pour the dry ingredients into the wet ingredients and continue to mix until all the ingredients are well combined.
  • Distribute the cake batter equally between the 2 baking tins. Bake for 45 minutes or until a cake tester inserted into the middle comes out clean. Remove from the oven and place the tins on a wire rack and allow to cool in the pan for 20 minutes. Remove the cakes from the tins and place on a wire rack to completely cool.
  • Make the Cream Cheese Frosting: Once the cakes have cooled, use a stand mixer or handheld mixer to beat or whisk the butter until creamy and fluffy, add the cream cheese and continue to beat, slowly incorporate the icing sugar until it has all combined and set aside.
  • If needed, level cakes then place one of the cakes on a turntable or cake stand. Add some cream cheese frosting on top and spread evenly using a palette knife. Place the second cake on top of the cream cheese and spread the rest of the frosting on and around the whole cake. Decorate with chopped pecans.