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Chef Mynhardt Joubert’s Carrot Cake

24 Station Street Carrot, Coconut and Pineapple Cake with Beetroot Frosting and Fresh Purple Parisian Figs

Recipe by: Chef Mynhardt Joubert
See more of Chef Mynhardt’s creations: mynhardt.co.za

Serves: 8-10 people
Prep Time: 15 minutes
Baking Time: 45-50 minutes
Oven Temperature: 160 degrees Celsius 

Cake

2 cups (400g) sugar 
5 extra large eggs 
2 teaspoons (10ml) Moir’s vanilla essence 
1 1/2 cups (375ml) canola oil 
3 ripe bananas 
2 cups (500ml) SASKO cake flour 
1 teaspoon (5ml) baking powder 
2 teaspoons (10ml) bicarbonate of soda 
2 teaspoons (10ml) ground cinnamon 
1 teaspoon (5ml) salt 
3 cups (750ml) grated carrot 
200ml (65g) desiccated coconut 
100g Montagu almonds, chopped 
170g Montagu dates, chopped 
1 tin Rhodes Quality crushed pineapple, drained 
1 packet Montagu raspberry and beetroot cubes

Method:

Place the sugar, eggs, vanilla, oil and bananas in a bowl and whisk with an electric beater until the banana is mashed and the sugar has dissolved. 
Sieve the flour, baking powder, bicarb, salt and cinnamon together and add to the wet ingredients. 
Whisk until combined and add the carrots, coconut, almonds, dates, pineapple and fruit cubes and mix through. 
Divide the batter into 2 x 25cm prepared cake tins and bake for 45-50 minutes or until a toothpick comes out clean. 
Remove from the cake tins and let cool properly before frosting.

Frosting and Garnish

1/2 cup (125g) butter, softened 
250g cream cheese 
500g icing sugar 
15ml beetroot powder or 5ml pink colouring 
2 teaspoons (10ml) Moir’s vanilla essence 
200g white chocolate, melted 
5ml rosewater 
100g Montagu pistachio nuts, crushed 
Some fresh Parisian purple figs, halved 
1 packet Montagu raspberry and beetroot cubes

Method:

Whip the butter and cream cheese together until pale and fluffy and add the icing sugar, beetroot powder and vanilla and whip.
While the frosting is whipping, pour in the melted chocolate and rosewater and let the machine run until the frosting has doubled in size. 
Divide the frosting onto the 2 cakes and spread evenly. 
Stack on top of each other and garnish with the pistachio nuts, figs and fruit cubes.

SEE OTHER RECIPES FROM THE SHOW

Chef Mynhardt Joubert'S CARROT CAKE
Carrot Custard Tartlets
Nqobile’s Carrot Cake
Khensani's Carrot Pudding
Meghan's Carrot and Ginger Carrot Cake with Burnt Butter Frosting
SAMANTHA'S teddybear Choux au Craquelins with almond & hazelnut mousse
THANDO'S PISTACHIO, PINK PEPPERCORN MOUSSE AND STRAWBERRY TART
LWAZI'S TIRAMISU CAKE
JAY'S Hertzoggie Tartlets
FRITZ'S ROOSTERKOEK MASTERCLASS RECIPES
JAY'S WINNING ROOSTERKOEK WITH BUTTER CHICKEN
THANDO'S spatchcock chicken & Peppadew roosterkoek
LWAZI'S Roosterkoek Chicken Burger
MEGHAN'S Greek Meze Inspired Roosterkoek
Nqobile’s Roosterkoek with Fig jam and Caramelised Onion Jam
JASON'S WINNING CUPCAKES
LWAZI'S WINNING CHOCOLATE SWISS ROLL
KHENSANI & SOHAIL'S WINNING RECIPE
JACKIE CAMERON'S CHOCOLATE CAKE
JASON & MEGHAN'S CHOCOLATE TART
KYLE & SAMANTHA'S CHOCOLATE CHEESECAKE
Thando & Nqobile'S Chocolate Brownie
JASON AND LWAZI'S CHOCOLATE CREATION
KYLES's Baked Frangipani Tart with Poached Pears, Fresh Blueberries and Custard
Shaazia's Gajar Halwa and Carrot Cake
Duke's Chocolate and Beetroot Cake
NIKKI'S SWISS BUTTERCREAM ICING
Nqobile Spicy Zucchini and Pistachio Cake
KHENSANI’S PERSIAN LOVE CAKE
SAMANTHA'S WINNING LEMON AND BLUEBERRY CAKE
ZOLA'S ORANGE SWISS ROLL
Jason's Winning Koesister Cake
FAAIZA OMAR'S PERSIAN LOVE CAKE
Jason's Chai Spiced Cake with Vanilla Cream Cheese Icing
Meghan's Chai Chiffon Cake with a White Chocolate & Cream Cheese Icing