Golden Carrot Cake with Carrot Halwa

Angela Nair


Our sunny South African climate sees an abundance of golden Carrots. Carrot cakes are very popular in this part of the world!
I make this carrot cake but as an added bonus I frost the cake and serve it with Carrot Halwa - a very popular Asian sweet meat.
I sometimes spread the halwa over the cake and then cover it with frosting - a lovely, sweet and delicious hidden surprise....

pinch tips: How to Grease a Pan



6 - Depending on size - quantities may vary


1 Hr


40 Min


180 g
cake flour
10 ml
ground cinnamon
8 ml
bicarbonate of soda
5 ml
ground nutmeg
3 ml
750 ml
grated carrots
300 g
250 ml
cooking oil
250 g
walnuts chopped - for cake and icing
3 large
eggs - beaten
cream cheese frosting
250 ml
smooth cream cheese
350 g
icing sugar
5 ml
vanilla extract
100 g
carrot halwa
900 g
grated carrots
160 g
500 ml
full cream milk or 1/2 cream and 1/2 milk
300 g
65 ml
toasted flaked almonds
35 g
raisins or sultanas (optional)
5 ml
ground cardamom

Directions Step-By-Step

CAKE: Sift together flour, cinnamon, bicarbonate of soda, nutmeg and sale. Set aside.
Combine carrot, sugar, oil, walnuts and egg, mixing well.
Add dry ingredients and mix well.
Turn mixture into a well greased and lined ring pan (bundt pan) - make sure the pan is well greased!

Bake in preheated oven 180 degrees celsius or 375 degrees farenheit for 40 -45 minutes - until cake tester comes out clean and cake is done.
CREAM CHEESE FROSTING: Beat cheese until smooth.
Add butter and beat well. Add walnuts and vanilla extract and mix thoroughly. Gradually add icing sugar beating to desired consistency. Spread over cake. NOTE: Spread a bit of halwa on top of cake and then frost - you will then have a secret filling!
CARROT HALWA: Melt butter in a thick bottom saucepan, add carrots and cook uncovered over medium heat for about 10 minutes. Stir all the time. Add milk, sugar, almonds, raisins and cardamom and keep stirring for about 20 minutes. Take care not to burn. Stir and cook until mixture is thick. Serve hot from pot with sprinkled almonds and small dollops of cream.

About this Recipe

Course/Dish: Cakes, Other Desserts
Dietary Needs: Vegetarian
Other Tag: Quick & Easy