Marizen's Carrot Cake Recipe

Jackie Cameron
Marizen is sharing her carrot cake recipe - a proven winner when guests go to their home. This is her go-to recipe when it’s time to impress. And that is does. It didn’t last long when tried and tested the school - a sure sign of success.
— Jackie Cameron

Marizen Smit’s Carrot Cake


  • 200g (250ml) White sugar

  • 3 eggs

  • 250ml sunflower oil, SUNFOIL Platinum

  • 375ml champagne valley Stonemill cake flour

  • 10ml baking powder

  • 10ml cinnamon

  • 3ml bicarbonate of soda

  • 250 ml of mushed banana

  • 250ml grated carrots

  • 125ml pecan nuts


  • 37,5 ml butter

  • 375 ml Icing sugar

  • 37,5 ml Cream Cheese (Smooth)

  • 5ml Vanilla Extract

45 ml Pecan nuts


  1. Pre-heat oven at 180°C and grease a cake tin.

  2. Cream the sugar , eggs and Sunflower oil together.

  3. Sieve the flour , baking powder , cinnamon powder and Bicarbonate soda together.

  4. Mix the flour mixture into the egg mixture until well combined.

  5. Add the mashed banana , carrots and nuts to the mixture and ensure that it is all incorporated well.

  6. Pour the mixture into the cake tin and bake for 25 minutes or until done.

  7. Wait 5 minutes then remove the cake from the cake tin and allow to cool down on a cooling wrack. 

For the icing:

  1. Cream the butter and icing sugar together till light and creamy.

  2. Add the cream cheese and vanilla to the mixture.

  3. When the cake is cooled down, ice it.

  4. For garnish you can use whole or chopped up nuts , it's advisable to not use fresh flowers on the cake , rather use iced flowers.