I work at ...


We are tailoring content specific to your business.


For the Cake:

For the Sauce:

  • Cream 100.0 ml
  • CARTE D'OR Toffee Sauce 200.0 ml

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:

    • Heat sauce ingredients, pour over cakes while hot. Allow to chill completely.
  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.