Serves: Makes one cake
Cooking time:  1 Hour

325ml oil
200g (250ml) brown sugar
100g (125ml) white sugar
4 eggs
2x250ml cake flour, sifted
10ml bicarbonate of soda
10ml cinnamon
2.5ml salt
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 min.
• Add the sifted flour, bicarbonate of soda, cinnamon, salt, vanilla essence and ground cloves. Mix well.
• Lastly, add the grated carrots and chopped nuts and mix.
• Spoon mixture in a greased ring 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 before icing.
• 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 essence.
• Add icing sugar and mix well until smooth.

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You say it best...

• "Have tried this recipe for Diwali, absolutely delicious & easy.So many compliments. Now all my friends are baking this delicious cake!"
• "The whole office rated this cake. We really enjoyed it. 5 ladies are going home to make it. Thank you for this great recipe."
• "It is out of this world - my first time success with a carrot cake recipe - Thank you!"