1 cup sugar

2 eggs

200ml vegetable oil

1 cup flour

1 teaspoon vanilla essence

½ teaspoon salt

1 teaspoon baking powder

1 teaspoon bicarbonate

1 teaspoon cinnamon

1 cup grated carrots

¼ cup raisins

1/2 cup chopped pecans

Ingredients – Icing

50g butter, softened

250g cream cheese

1 cup icing sugar

½ teaspoon vanilla essence


Preheat the oven to 175°C

In a blender, mix the eggs and sugar together until light in colour and creamy.

Add the oil, flour, vanilla essence, salt, baking powder, bicarb and cinnamon and mix together until just combined.

Stir in the carrots, raisins and pecan nuts.

Cook for 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean.

Cool the cake completely before icing. To make the icing. Simply mix all the ingredients together and blend well until smooth, light and white in appearance.

Ice the cake and decorate with whole pecan nuts and a sprinkle of cinnamon.

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