Carrot Cake


Festive Cakes

Spoil yourself and your loved ones with a home baked cake this weekend. Chef Niemand shares her recipes for a scrumptious carrot cake and chocolate cake.

285g butter – softened
285g treacle sugar
5 eggs, separated
1 orange (zest and juice)
170g self raising flour
5 ml baking powder
115g ground almonds
115g pecan nuts
5 ml cinnamon
2 ml nutmeg
5 ml ginger
285g carrots, peeled and coarsely grated
5g salt


  1. Preheat the oven to 180°C and prepare two round cake tins.
  2. Beat the butter and sugar together until pale and fluffy.
  3. Beat in the egg yolks one by one and add the orange zest and juice
  4. Sift in all the dry ingredients and stir in the almonds and pecans as well as the grated carrot.
  5. In a separate bowl, whisk the egg whites with a pinch of salt until stiff. Fold it into the cake mixture.
  6. Scoop into the prepared tins and bake for about 30 minutes until cooked through.

Lemon frosting:


Icing sugar (+/-250 grams)
NOTE: How much icing sugar you need will depends on whether you use cream cheese or smooth cottage cheese.
1 lemon
250ml cream cheese or smooth cottage cheese


  1. Start by placing the cheese in a medium bowl. Beat the cheese until softened slightly, then sift over icing sugar a bit at a time and mix in until smooth.
  2. Cut your lemon in half and squeeze some of the juice into the cheese and sugar mixture – taste and add as much as suits your taste.
  3. If your icing is too thick, add a little milk until it is the desired thickness. If it is too runny, add more sifted icing sugar until thick enough.