Irene’s Carrot Cake


When my sons insist on baking the cake for my parent’s birthday today…..I could not refuse them #priceless 💖

Beat together:
1½ cup oil
1½ cup brown sugar
4 eggs
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, ½ cup walnuts / pecan nuts (we mixed both) and ½ cup dates finely chopped / sultanas.
Separate the mixture into a round baking tin and a bundt tin or use any shaped tin you prefer.
Bake in a preheated oven at 180 deg cel for +-30 mins or until tooth pick comes out clean when cake is pierced.
Ice once completely cool.

Cream Cheese frosting:
1 tub cream cheese at room temperature
125g butter
+- 2 cups icing sugar
1 tsp vanilla essence
1/4 tsp salt

Beat all of the above ingredients together until smooth.
Add a little milk to get the desired consistency if necessary.
Decorate as desired…we used maraschino cherries, nuts, candied ginger and sprinkles. Enjoy

Baked by Cameron Dasari Moonsammy
Decorated by Caiden Dasari Moonsammy
Recipe:  Irene Dasari

8 thoughts on “Irene’s Carrot Cake

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