Serves / Makes

Cooking Time:

< 45 min

Cooking Style:



Carrot cake:
250ml cake flour
5ml bicarbonate of soda
5ml cinnamon
2.5ml mixed spice
125ml tightly packed soft brown sugar
250ml carrots, finely grated
250ml apples, finely grated
125ml chopped pecan nuts
125ml canola oil
1 extra large egg
2.5ml vanilla essence 

2 x 250g LANCEWOOD® Full Fat Cream Cheese Plain, room temperature
385g can Caramel Treat
15ml gelatine
30ml cold water 

To Finish:
60ml coconut flakes
50g pecan nuts, coarsely chopped


Carrot cake:
Sift flour, bicarbonate of soda, cinnamon and mixed spice. Stir in sugar. Add carrots, apples and pecans and stir to mix. Beat oil, egg and vanilla essence separately. Add to dry ingredients and mix well. Spoon into greased 20cm springform pan. Place on baking sheet. Bake at 180°C for 30 minutes. Remove from oven and leave to cool in pan.

Beat cream cheese and Caramel Treat together. Sprinkle gelatine over water. Leave to stand for 5 minutes. Microwave gelatine for 10 seconds, stir and microwave for another 10 seconds. Stir. Do not boil gelatine. Cool slightly. Whisk melted gelatine into caramel mixture. Spoon on top of cake and even out. Tap lightly to release air bubbles. Refrigerate for at least 2 hours. Remove from pan and place on serving plate.

To finish:
Sprinkle with coconut flakes and pecan nuts.

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Full Fat Cream Cheese FSI

Full Fat Cream Cheese FSI

 Full Fat Plain Cream Cheese

Full Fat Plain Cream Cheese