By Ellen Jay
1 x 23-cm cake
500ml granulated sugar
4 large eggs
3ml vanilla essence
375ml vegetable oil
500ml cake flour
5ml baking powder
10ml bicarbonate of soda
10ml ground cinnamon
750ml grated carrots
200ml desiccated coconut
250ml chopped walnut (or ½ walnuts and 1/21 pecan nuts)
250ml drained crushed pineapple (but not over-drained)
125g butter, slightly softened
500g icing sugar, sifted
250g cream cheese
5ml vanilla extract
chopped walnuts for sprinkling
- Preheat the oven to 180C. Grease and line 2 x 23-cm cake tins with baking paper.
- Beat the sugar, eggs and vanilla extract together, gradually mixing in the oil. Sift together the flour, baking powder, bicarbonate of soda, cinnamon and salt, then mix into the egg mixture.
- Combine the carrots, coconut, walnuts and pineapple, then add to the batter. Pour into the prepared cake tins and bake for approximately 1 hour.
- For the topping, cream the butter in a bowl of a food mixer and gradually add about half the icing sugar. Beat until fluffy. Add the cream cheese, then beat on slow speed.
- Finally add the rest of the icing sugar and the vanilla extract. Stop beating as soon as it is all mixed in, otherwise the topping will become too runny.
- Turn the cakes out onto cooling racks and peel off the baking paper.
- Spread one cake with half of the icing mixture. Place the other cake on top and spread the rest of the topping over the top of it. Sprinkle generously with chopped walnuts.
Legally adopted from la Petite Tarte
To listen to an interview with Johan de Villiers on FMR Fine Food, click the link.