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Cook: +- 40 minutes | Servings: 1 standard cake


Hierdie was my eerste “Carrot Cake”. Eet dit nooit, maar hierdie was hemels, nie eers op dag een nie, maar 4 dae later ook. So ek glo hy kan lank hou.

  • Cake:
  • 4 cups grated carrots
  • ¼ cup brown sugar
  • 2 eggs
  • ½ cup white sugar
  • 1 cup cooking oil
  • 2 teaspoons vanilla essence
  • 12.5 ml orange zest (I used more)
  • 1 cup crushed pineapple
  • 1 cup cake flour
  • 1 cup self raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda (bicarb of soda)
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup chopped nuts
  • Frosting:
  • 2 cups icing sugar
  • 160 g butter (I used wooden spoon)
  • 8 blocks or the whole box of Kiri Cream Cheese

Preheat the oven to 180°C.
Mix the carrots and brown sugar and place aside to rest.
In the meantime, place the rest of the ingredients in a bowl, add the carrots and brown sugar and mix well to form a batter.
Divide the batter between 2 x 23 cm loose base pans, greased and lined with baking paper.
Bake the cakes in the preheated oven for ± 40 minutes or until the cakes are firm to the touch and when a sharp knife comes out clean.
Let the cakes cool down for 10 minutes in the pans before turning them out on a cooling rack.
Cover the cakes with a tea towel until completely cooled.

To make the frosting:
In a mixing bowl, mix together the icing sugar and butter or margarine until combined. Add the cream cheese and mix well.
Place 1 third of the frosting on top of the bottom cake layer. Place the second cake layer on top of the frosting and cover the rest of the cake to your liking. Sprinkle with chopped nuts.

Recipe and photo: Yolanda Daniels


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