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Carrot and Pecan Cake With Chai Cream Cheese Icing and Toasted Coconut Chips

Prep: 20min, Cook 1½hrs



3-4 carrots

¾ cup pecan nuts (optional)

2 eggs

¾ cup vegetable oil

1 cup brown sugar

Zest of 1 orange

½ cup ground almonds

1 cup gluten free self-raising flour

Pinch of salt

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp allspice


250g cream cheese

50g unsalted butter, at room temperature

Juice of ¼ orange

1 tsp vanilla extract

2 cups icing sugar

1/8 tsp ground cinnamon

1/8 tsp ground ginger

Pinch of ground nutmeg

 To serve

¼ cup coconut chips/flakes


  1. Preheat oven to 150°C. Grease and line a cake tin (measuring 20cm in diameter) with baking paper. Grate carrots until you have 3 cups worth and chop pecan nuts (if using).
  2. In a large bowl, whisk eggs then add oil, sugar, orange zest, grated carrot and chopped pecans.
  3. Sift in remaining cake ingredients and gently fold mixture with a wooden or large metal spoon until combined. Do not overmix.
  4. Pour mixture into prepared tin and smooth out to ensure an even surface. Bake for 60-70 minutes, or until a skewer or knife inserted comes out clean.
  5. Allow to cool in the tin for about 5 minutes before removing then allow to cool completely on a wire rack before icing.
  6. In a large bowl, use electric beaters to beat cream cheese, butter, orange juice and vanilla together until pale and fluffy, about 5 minutes. Sift in icing sugar and spices and continue to beat until the icing is smooth, about 3 minutes. Scrape down bowl a few times to make sure everything is incorporated. Set aside in fridge.
  7. Toast coconut chips in a small fry-pan, on medium heat for 2-3 minutes, tossing often until golden. Watch carefully so they don’t burn.
  8. Once cake is completely cooled, use a palette knife or the back of a spoon to spread icing evenly over cooled cake, dipping the knife into a bowl of hot water, if necessary.
  9. To serve, top with toasted coconut and slice.


Helpful tip: cake freezes well (without icing)


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