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1½ cup oil
1½ cup brown sugar
1 tsp vanilla essence
2 cups self-raising flour
1 tsp bicarbonate of soda
1 tsp mixed spice
2 tsp ginger powder
Mix well and then fold in 4 cups grated carrots and 1/2 cup raisins.
Pour into a well-greased pan (I used a bundt pan) & bake in a preheated oven at 180C for +-40 mins or until tooth pick comes out clean when cake is pierced. ce once completely cool.
1 tub smooth plain cream cheese
4 cups icing sugar
1 tsp caramel essence
1/4 tsp salt
Beat butter and cream cheese until smooth.
Mix in caramel essence and salt followed by the sifted icing sugar and beat well until smooth.
After icing the cake, top with roasted pecan nuts and almonds
Prepared, tried and tested by: Irene Dasari
Addendum: Melenie’s Decadent Saturday delight: Carrot Cake
Prepared, tried and tested by: Melenie Govender Pillay
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