200g (250ml) brown sugar
100g (125ml) white sugar
2x250ml cake flour, sifted
10ml bicarbonate of soda
5ml vanilla essence
1ml ground cloves
500ml grated carrots
50g pecan nuts, chopped
Cream cheese topping
100g Clover Butter, softened
125g Clover Plain Smooth Cottage Cheese
Dash vanilla essence
500ml icing sugar
Preheat oven to 180ºC
Beat the white sugar, brown sugar, eggs and oil
for 3 minutues.
Add the sifted flour, bicarbonate of soda,
cinnamon, salt, vanilla essence and ground cloves.
Lastly, add the grated carrots and chopped nuts
Spoon mixture in a greased pan and bake for ± 50
minutes until done.
Remove from oven and leave to cool slightly in pan.
Remove from pan and leave to cool completely
Ice with cream cheese topping and decorate with
coconut shavings and whole pecan nuts.
To make the cream cheese topping:
Mix butter and cream cheese and add the vanilla
Add icing sugar and mix well until smooth
INFO / TIPS / CREDITS
can be made into cupcakes