Amaretto Carrot Cake

Alright, apron on, let's bake! Here's a recipe for a truly decadent and moist Amaretto Carrot Cake, perfect for wowing your guests or treating yourself to a delightful slice of heaven.

Amaretto Carrot Cake

Yields: 12-16 servings Prep Time: 30 minutes Bake Time: 50-60 minutes

Ingredients:

• For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ¾ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup Amaretto liqueur
  • 3 cups grated carrots (approximately 6-8 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • ½ cup raisins or dried cranberries (optional)

• For the Amaretto Cream Cheese Frosting:

  • 8 ounces (226g) cream cheese, softened
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • ¼ cup Amaretto liqueur
  • 1 teaspoon vanilla extract
  • Pinch of salt

• For Garnish (Optional):

  • Chopped walnuts or pecans
  • Toasted coconut flakes
  • Candied carrots

Equipment:

• Two 9-inch round cake pans
• Parchment paper
• Mixing bowls (large and medium)
• Electric mixer (handheld or stand mixer)
• Rubber spatula
• Wire rack
• Offset spatula (for frosting)

Instructions:

1. Prepare the Cake Pans:

• Preheat oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper rounds for easier removal.

2. Combine Dry Ingredients:

• In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures even distribution.

3. Combine Wet Ingredients:

• In a separate large bowl, whisk together the granulated sugar and vegetable oil until well combined.
• Beat in the eggs one at a time, then stir in the vanilla extract and Amaretto liqueur.

4. Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

5. Fold in Carrots, Nuts, and Raisins:

• Fold in the grated carrots, chopped walnuts or pecans (if using), and raisins or dried cranberries (if using) until evenly distributed throughout the batter.

6. Bake the Cakes:

• Pour the batter evenly into the prepared cake pans.
• Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

7. Prepare the Amaretto Cream Cheese Frosting:

• In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
• Gradually add the sifted powdered sugar, beating on low speed until combined.
• Stir in the Amaretto liqueur, vanilla extract, and salt. Beat until smooth and fluffy. Adjust the amount of Amaretto to taste.

8. Assemble and Frost the Cake:

• Once the cakes are completely cool, level the tops if necessary using a serrated knife.
• Place one cake layer on a serving plate or cake stand.
• Spread a generous layer of Amaretto cream cheese frosting over the top.
• Place the second cake layer on top of the frosting.
• Frost the entire cake with the remaining frosting, using an offset spatula for a smooth finish.

9. Garnish (Optional):

• Decorate the cake with chopped walnuts or pecans, toasted coconut flakes, or candied carrots.

10. Chill and Serve:

• Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving. This helps the cake stay moist and the frosting to hold its shape.

Chef's Notes:

• Amaretto Substitution: If you don't have Amaretto, you can substitute almond extract (about 1 teaspoon), but the Amaretto really adds a unique depth of flavor.
• Grated Carrots: Use a food processor or a box grater for the carrots. Don't buy pre-shredded carrots, as they tend to be dry.
• Nuts: Toasting the nuts before chopping enhances their flavor.
• Moistness: The oil and carrots contribute to the cake's moistness, so don't skimp on them!
• Storage: Store the frosted cake in the refrigerator, covered, for up to 3 days.

Enjoy your beautiful and delicious Amaretto Carrot Cake! It's a delightful treat that's sure to impress. Bon appétit!