For the cake:

  • 200g light or dark brown sugar
  • 180ml vegetable oil
  • 120g Greek yoghurt
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 250g flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 260g very finely grated carrots
  • 1 cup marula and mongongo nuts (roasted)

For the frosting:

  • 1 tub cream cheese
  • 1 cup (125g) icing sugar
  • 4-6 tablespoons baobab powder
  • 2 teaspoons vanilla extract
  • Some marula and mongongo nuts to garnish

carrot cake-3 (1504 x 1000)Directions

  1. Preheat oven to 175-180°C. Spray a 23-25cm round cake pan (with removable bottom) with non-stick cooking spray.
  2. In a large bowl, combine the brown sugar and oil. Beat in the yoghurt until fully combined. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
  3. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg and salt.
  4. With a spatula, stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone. Do not overmix.
  5. Fold in the shredded carrots and nuts.
  6. Pour the batter into prepared cake pan.
  7. Bake the cake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Do not overbake; this will dry out the cake.
  8. For the frosting, beat the cream cheese until soft and creamy. Add the sugar and baobab powder and beat until thick and combined. Add the vanilla extract and beat for 2 more minutes.
  9. Allow cake to cool completely before frosting. Garnish with nuts.
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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.