Recipe by: Penelope Black

Source: Adapted from

Serves: Makes one 2-layered 8-inch cake



  • 400g carrots, roughly chopped
  • 1 cup pecans
  • 1 cup brown sugar
  • ½ cup caster sugar
  • 1 ½ cup plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ cup vegetable oil
  • ¼ cup Greek yoghurt
  • 2 eggs
  • 2 tsp vanilla bean paste


  • 300g cream cheese, softened
  • 100g icing sugar
  • 3 tbsp lemon juice
  • 1 tsp vanilla bean paste


  • Preheat oven to 160°C. Put carrot and pecans in a food processor and process until finely chopped. Add the rest of the ingredients and process until combined.
  • Line two 8inch springform cake tins with baking paper. Divide mixture evenly into the lined baking tins and bake for 55 – 60 mins, or until skewer comes out clean. Cool on wire rack.
  • For the frosting, mix all the ingredients in a food processor, or whisk, until smooth. Layer each cake with frosting and place on top of each other.
  • Serve.

Download PDF version here: food-processor-carrot-cake-penelope-black