Carrot Cake with pumpkin and egusi nuts

Carrot Cake with pumpkin and egusi nuts

RECIPE BY: Given Mashitisha

Carrot Cake

2 cups of grated carrots
1 cup of chopped pumpkin nuts
1 cup of chopped igusi nuts
1 cup of muscovado sugar
2 large eggs
1 cup of oil
2 cups of flour
1 tsp of Royal Baking Powder
1 tsp of baking soda
2 tsp of ground cinnamon
1 tsp of ginger powder
1 tsp of all spice
1 tsp of nutmeg
1 tsp of clove
1 tsp of cayenne pepper
pinch of salt


Grease two tins and set aside.
In a large bowl, add oil, eggs, vanilla, and muscovado sugar beat at a low speed.

In the number 2 bowl, add grated carrots, pumpkin seeds, igusi nuts then beat at a low speed until well combined.

In a smaller bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger, and sift together 3 times.

Add dry ingredients to wet mix and fold until everything is combined well or mix at lowest speed  of your mixer.

Thoroughly grease your cake tin.

Divide the batter into 2 cake tins and bake at 150° for 25-30 minutes.

Cake filling: Mascarpone cheese with peanut butter 


125g of mascarpone cheese
180g of Clover butter
250g icing sugar
1 tsp of vanilla
2 tbsp of organic peanut butter


In a mixer, add mascarpone cheese and butter, mix till smooth.

Add vanilla essence, icing sugar and beat again until you get a pipe-able frosting.

Add peanut butter and mix well.