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Carrot Cake

A delicious treat you and your loved ones will love


  • Pre-heat the oven at 375 degree Fahrenheit/190 degree Centigrade.
  •  Combine butter and flour in 2+9 Inches (23 cm) round cake mould.
  • In a mixing bowl, combine the sugar, vegetable oil, eggs and carrot and beat for 2 minutes.
  •  Shift the dry ingredients in to another bowl. Add in to the carrot mixture.
  •  Divide the cake mixture evenly between the prepared cake tins. Bake until a skewer inserted in the center of cake. Comes out clean 35 to 45 minutes.
  •  Let cool in the tins wire rack for 10 minutes, un-mould the cakes from the tins on the wire rack and let it cool completely.
  •  For the icing, combine everything but the nuts in a bowl and beat until smooth.
  •  To assemble, set the cake layer on a serving plate and spread with third of icing. Place the second cake layer on top.
  • Spread the remaining icing all over top and sides of the cake swirling it to make a decorative finish. Sprinkle the nut around the top edge.