375g plain flour

2tsp baking powder

1 1/2 tsp bicarbonate of soda

2tsp ground cinnamon 

1/2tsp ground nutmeg

1/2tsp Allspice

2tsp salt

345g caster sugar

375ml vegetable oil

4 large eggs

3 medium carrots - grated

220g tin crushed pineapple drained (or blitz 220g tin and drain liquid)

200g pecans - chopped


2tbs vegetable oil

110g soft brown sugar

2tbs milk 

40g pecans - chopped


750g icing sugar

450g cream cheese

  • Preheat oven to 180C, 160C fan Lightly grease and line an ANTA baking dish
  • Sift the dry ingredients together into a bowl. In a separate bowl beat the eggs and oil then add to the dry ingredients and mix well. Add the carrots, pineapple and pecans, mix to form a smooth batter and pour into the baking dish.
  • Bake for 40 minutes and prepare the glaze by placing all ingredients in a small pan and stir together over a medium heat until the sugar has melted.
  • Carefully pour the glaze over the cake and return to the oven for about 50 minutes until a skewer inserted into the centre of the cake comes out clean.  Allow to cool in the baking dish
  • Prepare the frosting by whipping the cream cheese and icing sugar together in a bowl.
  • Remove the cooled cake from the dish, place on a plate and cover with the frosting.  Allow the frosting to set before serving.

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