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Carrot Cake:

  • All-purpose flour 550.0 g
  • Baking powder 20.0 g
  • Brown sugar 500.0 g
  • Salt 1.0 g
  • Sunflower oil 500.0 ml
  • Lemon zest & juice 240.0 ml
  • Carrots (peeled and grated) 600.0 g
  • Ginger (fresh, grated) 10.0 g
  • Eggs, large (class A) 8.0 pc
  • Walnuts (chopped) 100.0 g

Cream Cheese Frosting:

  • Cream cheese 500.0 g
  • Vanilla extract / essence 5.0 ml
  • Icing sugar 1.0 kg
  • Garnish Rose petals, chopped walnuts, edible glitter and Joko Rooibos leaves
  • Butter (room temperature) 200.0 g
  1. Carrot Cake:

    • Pre-heat the oven to 160 °C. Grease 2 baking tins.
    • Open the 4 teabags and add the contents to the lemon juice and allow to infuse for 30 minutes.
    • Add the carrots and mix well.
    • Sift the flour, baking powder and Robertsons Cinnamon and add to the carrot mixture. Add the sugar, ginger and salt. Next, add the oil and the eggs (one at a time). Add the walnuts and mix until well combined (don’t overmix).
    • Pour the mixture into the cake tin/pan and bake for approximately 50 minutes or until done. Remove the cake from the cake tin and allow to cool completely.
  2. Cream Cheese Frosting:

    • To make the cream cheese frosting: cream together the butter and cream cheese until smooth in consistency. Add the vanilla extract and slowly start adding the icing sugar a little at a time until the mixture is well combined. Place covered in a refrigerator for at least 1 hour before decorating the cake.
  3. To Assemble:

    • Place a layer of cake on a cake stand, spread with the cream cheese frosting then place a 2nd cake layer on top followed by the frosting. Garnish with rose petals, chopped walnuts, a dusting of edible glitter and a scattering of Joko Rooibos leaves.