Carrot cake

Serves: 4 | Preparation Time: 15 min


  • 200g margarine (softened)
  • 6 eggs
  • 1 cup carrots (grated)
  • 1 cup orange juice
  • 340g brown sugar
  • 340g plain flour
  • 3 tsp baking powder
  • 1/4 tsp cinnamon powder


In a bowl beat the margarine with electric beater until it becomes smooth.

Add brown sugar in it and beat at least for 5 mins to mix sugar well.

Now add egg yolks and just mix them into the sugar margarine mixture.

In a separate bowl beat egg whites to form smooth foam. Make sure that you don't beat them too much otherwise liquid sets in the bottom which will make your cake hard, about 5 minutes.

Mix the egg whites in the margarine mixture and add half cup of orange juice to the mixture.

Sift onto a plate flour, cinnamon powder and baking powder and using a wooden spoon fold the mixture in the flour.

Add some 3/4 of the carrot to the cake batter and mix well.

Pour the cake batter onto the baking cake pan of your own choice and sprinkle rest of the carrots on the top and put into the preheated oven at 180 degree C or 350 degree F for at least 25-30 mins.

You can check by inserting knife tip into the cake if it comes out clean then cake is ready.

Once the cake is at room temperature pour the remaining orange juice over the cake and put into the fridge for few minutes to chill.


Greg's spicy carrot fritters

Serves: 2 | Preparation Time: 30 min


  • 3 large carrots, peeled, coarsely grated
  • 2 tsp finely grated fresh ginger
  • 2 tbs besan (chickpea flour)
  • 1 eggwhite
  • 2 tbs coarsely chopped coriander
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp dried chilli flakes
  • Vegetable oil or ghee, to shallow-fry


Combine the carrot, ginger, besan, eggwhite and coriander in a medium bowl.
Place the mustard seeds and cumin seeds in a small frying pan over high heat and cook, stirring, for 1 minute or until aromatic and the seeds begin to pop. Remove the frying pan from the heat and add the seeds to the carrot mixture. Stir to combine.
Heat oil or ghee in a large non-stick frying pan over medium heat.
Spoon 3 tablespoonfuls of the carrot mixture into the frying pan. Use the back of a spatula to firmly press the mixture down.
Cook for 1-2 minutes each side or until golden brown and heated through. Transfer fritters to a plate lined with paper towel.
Place fritters on a platter and serve with the coconut sambal, cucumber pickle and  mango chutney.

Carrot & harissa dip

Serves: 6 | Preparation Time: 35 min


  • 1kg carrots, peeled, cut into 2cm pieces
  • 2/3 cup (165ml) extra virgin olive oil
  • 2 tsp harissa (see note)
  • 1 tsp ground cumin
  • Pinch ground ginger
  • 2 garlic cloves, roughly chopped
  • 2 tbs red wine vinegar


Preheat oven to 200°C. Line a baking tray with foil. In a pan, cover carrots with water and simmer over medium heat for 10 minutes until just tender.
Transfer to the baking tray, drizzle with 2 tbs oil and roast for 20 minutes until browned.
Cool, then whiz in a processor with harissa, spices, garlic and vinegar. Slowly add remaining oil and whiz until smooth.
Season and serve.

Sweet Spiced Crusted Duck with Carrot Puree

Serves: 2 | Preparation Time: 30 min


  • 2 duck breasts
  • 1 tsp black pepper corns
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • 1 tsp juniper berries (if available)
  • sea salt
  • pepper
  • 300g carrots, peeled and chopped
  • brown sugar
  • 1 tbsp butter
  • 1 Pinch nutmeg
  • 50 ml full cream milk


Preheat the oven to 200. score the skin side in a diamond pattern. Pestle and mortar your cumin, caraway, peppercorns salt and turn out onto a dish.

Press the scored side into the spices. Heat a dry (no oil) non stick frying pan and cook the duck skin side down, over a gentle heat for about 5 minutes or until crisp. Cook the other side for just 3 minutes. Pour off any rendered fat during cooking to prevent burning.

Cook the carrots in simmering salted water until tender. Now sprinkle the duck with brown sugar and place in the oven for 10 minutes remove and rest. Meanwhile puree the carrots adding the nutmeg, butter and milk. Season to taste (for a healthy alternative just add olive oil & nutmeg).

Carve the duck, season well and serve on carrot puree. This goes well with blanched seasoned sugar snap or snow peas.

Roast Pork with Almond Garlic Buttered Sprouts & Baby Carrots

Serves: 4 | Preparation Time: 25 min


  • 1 whole pork fillet
  • 2 tsp whole fennel seeds
  • 1 tsp whole cumin seeds
  • 250g brussels sprouts, quartered
  • 1 bunch baby carrots, trimmed, scrubbed
  • 90g butter
  • 3 tbs olive oil
  • 1/2 cup slivered almonds
  • 3 garlic cloves, crushed
  • Pink Salt and Pepper to taste.
  • Roast Pork Fillet to serve


Heat 1tbsp of butter & 1 tbsp of oil in an oven proof pan.
Sprinkle your chopping board with the seeds and a good tbsp of salt.
Roll the fillet in the mix until coated.
Seal in pan until a beautiful golden colour & place in an 180deg oven for 20 mins.

Place sprouts and carrots in a steamer basket or insert over a saucepan of barely simmering water. Cover and steam for 7-10 minutes or until just tender. Set aside.
Remove pork from oven and allow to rest for 5 minutes wrapped in foil in a warm place. Save pan juices.
Melt butter and oil in a large frying pan over medium heat until butter is foaming. Add almonds and garlic. Cook, stirring, until golden.
Increase heat to medium-high. Add sprouts and carrots. Cook, tossing, for 1-2 minutes. Season.

Slice pork into medalions of and serve.
Add collected juices from the pork foil and add to the saved pan juices. re heat and spoon over pork

Mikala's Pineapple & Carrot Cake

Serves: 8 | Preparation Time: 45 min


  • 1 Cup plain flour
  • 1 Teaspoon (Metric) baking powder
  • 0.75 Teaspoon (Metric) bi carb soda
  • 0.5 Teaspoon (Metric) salt
  • 0.5 Teaspoon (Metric) cinnamon
  • 0.5 Cup raw sugar
  • 1 Cup grated carrot
  • 200 Gram crushed pineapple
  • 0.25 Cup walnuts
  • 0.5 Cup sultanas
  • 2 Unit free range eggs
  • 2 Tablespoon (Metric) oil


Sift the dry ingredients into a bowl and mix lightly but well. Add the sugar, carrot, fruit and nuts, then the beaten eggs and oil. Stir until well combined. Bake in a moderate oven for 35 to 40 minutes. Icewith lemon frosting or cream cheese frosting when cool.