Jackie Cameron’s Carrot Cake With Chocolate Chunks

A dark carrot cake? Why not? It’s fun to try something a bit different.

General info

Serves: Makes 1 cake


  • 140 g cake flour
  • 200 g castor sugar
  • 5 ml bicarbonate of soda
  • 2.5 ml baking powder
  • 2.5 ml fine salt
  • 5 ml ground cinnamon
  • 2 whole eggs
  • 185 ml sunflower oil
  • 5 ml vanilla extract
  • 440 g can crushed pineapple in syrup
  • 55 g pecan nuts, roughly chopped
  • 65 g seedless raisins
  • 120 g dark chocolate, broken into small chunks
  • 200 g carrots, peeled and coarsely grated

Cocoa cream cheese spread

  • 500 g plain smooth cream cheese, at room temperature
  • 260 g icing sugar, sifted
  • 40 g cocoa powder, sifted


  1. Sift the flour, sugar, bicarbonate of soda, baking powder, salt and cinnamon together.
  2. Whisk the eggs, oil, vanilla extract and the crushed pineapple and pineapple syrup together.
  3. Add the egg mixture to the flour mixture.
  4. Add the pecan nuts, raisins, chocolate chunks and grated carrot and stir to combine.
  5. Pour the mixture into a lined and greased 22 cm cake pan.
  6. Bake in a preheated oven at 160°C for about 75 minutes, or until cooked. Leave the cake in the pan to cool slightly, then place on a wire rack to cool completely before icing.

Cocoa cream cheese spread

  1. Combine all the ingredients in a bowl and whisk together until smooth and creamy. Spread thickly over the top and sides of the cake.


Extracted from Baking with Jackie Cameron by Jackie Cameron (Struik Lifestyle)

Photograph: © Penguin Random House / Myburgh du Plessis


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