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Carrot Cake


Recipe Info

  • Servings : 6
  • Prep Time : 35m
  • Cook Time : 20m
  • Ready In : 55m


  • 185g margarine
  • 375ml sugar
  • 3 X-large eggs
  • 500ml carrots, grated
  • 60 Walnuts or ml Pecan Nuts, chopped
  • 375ml flour
  • 15ml baking powder
  • 7.5ml Robertsons Mixed Spice
  • 5ml Robertsons Cinnamon
  • 45ml margarine, softened
  • 375ml icing sugar
  • 60ml plain cream cheese, smooth


Step 1

Grease a 20cm ring pan or 2 small loaf tins.

Step 2

Set the oven at 180°C.

Step 3

Cream the margarine and sugar until light and fluffy.

Step 4

Add the eggs one at a time and beat well after each addition (after last egg, it looks curdled).

Step 5

Stir in the carrot and nuts.

Step 6

Lastly, mix in the flour, baking powder, Robertsons Mixed Spice and Robertsons Cinnamon.

Step 7

Spoon the mixture into the prepared pan and spread it evenly.

Step 8

Bake for about an hour or until a skewer comes out clean.

Step 9

Leave to stand in the pan for 5 minutes before turning out on a wire rack.

Step 10

FOR THE ICING: Place all the ingredients in a bowl and mix with a hand mixer until smooth.

Step 11

Add some extra icing sugar if you want a stiffer icing.

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