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For the Cake:

For the Sauce:

  • Cream 200.0 ml
  • Sugar 120.0 g
  • Butter 15.0 g

For the Cream Cheese Frosting:

  • 250 G Mascarpone Cheese
  • 250 G Cream Cheese
  • Lemon juice 30.0 ml
  • Castor sugar 80.0 g


  1. For the Cake:

    • Pre-heat oven to 170 ⁰C.
    • In a mixer, add in CARTE D'OR Multi-Purpose Pudding Mix, milk, Robertsons Cinnamon and nutmeg and whisk until combined.
    • Add in carrots and nuts and whisk until combined.
      Pour into 2 x 15 cm springform tins and bake for 30 minutes.
  2. For the Sauce:

    • In a pot, heat the cream. In a second pot heat the saucepan, add the sugar and let it melt until amber in colour. Carefully add the heated cream, stir in the butter and cook for 2 min. Allow to cool. Spread between cake layers.
  3. For the Cream Cheese Frosting:

    • Whisk all ingredients together. Keep chilled.

  4. To Assemble:

    • Spoon half of the cream cheese frosting on one cake, place the second cake on top. Spoon the rest of the mixture over and garnish with chocolate scrolls and edible flowers.