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Cook: 40-50 min


Chef Mynhardt Joubert’s Carrot Cake with Beetroot creamcheese frosting.

  • 2 cups (400 g) sugar
  • 5 extra large eggs
  • 2 teaspoons (10 ml) vanilla essence
  • 1 ½ cups (375 ml) canola oil
  • 3 ripe bananas
  • 2 cups (500 ml) cake flour
  • 1 teaspoon (5 ml) baking powder
  • 2 teaspoons (10 ml) bicarbonate of soda
  • 2 teaspoons (10 ml) ground cinnamon
  • 1 teaspoon (5 ml) salt
  • 3 cups (750 ml) grated carrot
  • 200 ml (65 g) desiccated coconut
  • 100 g almonds, chopped
  • 170 g dates, chopped
  • 1 tin crushed pineapple, drained
  • 1 packet raspberry and beetroot cubes (Montagu)

Place the sugar, eggs, vanilla, oil and bananas in a bowl and whisk with an electric beater until the banana is mashed and the sugar has dissolved.
Sieve the flour, baking powder, bicarb, salt and cinnamon together and add to the wet ingredients.
Whisk until combined and add the carrots, coconut, almonds, dates, pineapple and fruit cubes and mix through.
Divide the batter into 2 x 25 cm prepared cake tins and bake for 45 – 50 minutes or until a toothpick comes out clean.
Remove from the cake tins and let cool properly before frosting.

  • Frosting and Garnish
  • ½ cup (125 g) butter, softened
  •  250 g cream cheese
  • 500 g icing sugar
  • 15 ml beetroot powder or 5 ml pink colouring
  • 2 teaspoons (10 ml) vanilla essence
  • 200 g white chocolate, melted
  • 5 ml rosewater
  • 100 g pistachio nuts, crushed
  • Some fresh Parisian purple figs, halved
  • 1 packet raspberry and beetroot cubes (Montagu)

Whip the butter and cream cheese together until pale and fluffy and add the icing sugar, beetroot powder and vanilla and whip.
While the frosting is whipping, pour in the melted chocolate and rosewater and let the machine run until the frosting has doubled in size.
Divide the frosting onto the 2 cakes and spread evenly.
Stack on top of each other and garnish with the pistachio nuts, figs and fruit cubes.

Ek het nie pistachios of vye gehad nie en ook nie die vrugte cubes nie. Koek is steeds HEEEERLIK en ongelooflik klam!
Ek het 2 kleiner vierkantige Pyrex bakke gebak en 24 muffins-alles uit een beslag!

Recipe posted by: Carmari Fourie Strobos
Photos: Carmari Fourie Strobos

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