Carrot Cake

  • 4 free range eggs 
  • 2 cups sugar
  • 1.5 cups vegetable oil
  • 2 cups carrot, grated
  • 2 tsp vanilla extract
  • 3 cups flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 3/4 cup pecan nuts
  • 3/4 cup canned pineapple pulp

Preheat the oven to 180°C. 

Beat the eggs and sugar till pale and fluffy.  

Add the oil, carrots, vanilla, flour, baking powder, cinnamon, nutmeg, cloves, salt, pecans and pineapple and mix well.

Bake in 2 well-greased baking tins for 55 minutes or until a skewer comes out clean.

FOR THE ICING:

  • 250g Mascarpone cheese
  • 200g Philadelphia cream cheese
  • 150g icing sugar
  • zest of 1 medium orange, grated
  • handful of pecans, halved to decorate

Beat the Mascarpone, cream cheese and icing sugar till well combined and ice the cake.

Decorate with the orange zest and pecan halves, or with cinnamon and a stencil.

 Viognier complements this dish.

To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za

Recipe Diane Heierli • Photography C&D Heierli