Moreish Moist Carrot Cake

  • 3 cups cake flour
  • 2,5 cups of caster sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 tbsp ground cinnamon
  • 4 extra large free-range eggs
  • 1 tbsp vanilla essence
  • 1,5 cups of sunflower oil
  • 1,5 cups of pecan nuts
  • 1,5 cups of desiccated coconut
  • 1,5 cups of carrots, freshly peeled and coarsely grated 
  • 1 cup of drained pineapple pulp

Preheat oven to 180°C. Grease two 23cm spring-form baking tins. Sift together all the dry ingredients. Place the eggs and caster sugar in a bowl and beat with an electric beater until fluffy and light in colour. Add the vanilla essence and beat for a further 5 minutes. Add the oil, pecans, coconut, carrots and pineapple to the sieved ingredients and stir to mix. Fold in the egg and sugar mixture until well combined.

Pour the batter into the well-greased baking tins and bake in the middle of the oven for 30 minutes. Reduce the heat to 160°C and bake for a further 20 minutes, or until a skewer comes out clean. Cool for a few hours on a drying rack.

Cream Cheese Icing

  • 240g low fat cream cheese
  • 6 tbsp unsalted butter
  • 2,5 cups of icing sugar
  • 1 tsp vanilla essence
  • juice of 1 lemon

Mix all the ingredients in a mixing bowl and whisk until light, lump-free and fluffy. Ice the cake with a palette knife and garnish with glacé cherries and pecan nut halves.

Enjoy this recipe with one of South Africa’s best wines, go to

Recipe by Diane Heierli • Photography & Styling C&D Heierli