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Carrot Cake with Cream Cheese Icing

1 large cake

60 minutes prep time


4 eggs

300 ml B-well Canola oil

375 ml Sugar

500 ml Cake flour

10 ml Baking Soda

10 ml Baking Powder

10 ml Fine Cinnamon

2,5 ml Oryx Desert Salt

750 ml Grated Carrots

250 ml Chopped Pecan nuts


Set oven to 180°C

  1. Mix eggs, oil and sugar until thick.

  2. Sift flour, Baking Soda, Baking Powder, cinnamon and salt together

  3. Add carrots and pecan nuts to egg mixture.

  4. Add dry ingredients to wet ingredients and stir until all flour is absorbed. DO not overmix.

  5. Pour into 2x20 cm round tins that is sprayed with B-well Baking Spray and lined with baking paper.

  6. Bake for 40-50 minutes or until cake tester comes out clean.

  7. Cool down on cooling rack.

Cream cheese Icing

500 g Cream Cheese

250 g Mascarpone

1 lemon’s juice and zest

375 ml -500 ml Icing sugar


  1. Whip everything together until very thick.

  2. Assembly: Spoon 4 table spoons of icing on one cake. Place other cake on top.

  3. Add rest of icing and spread around cake.

  4. Decorate with sugared carrots, pecan nuts and chocolates.

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