Carrot Cake with Caramel Popcorn Topping

A classic favourite with a twist! Incredibly soft carrot cake with a delicious caramel popcorn topping is exactly what you need for a tea time treat.

Simple is Good

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3 large eggs, at room temperature
150g Stork Baking Margarine, melted
150g vegetable oil
300g light brown sugar
½ tsp vanilla extract
300g cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
300g peeled and grated carrots
100g pecan nuts or walnuts, chopped

250g Stork Baking Margarine, softened
2 tsp ground cinnamon
750g icing sugar, sifted
75g plain Greek-style yoghurt

500g Store-bought caramel popcorn, for decorating

Step by step method

  1. Cake:

  2. Preheat the oven to 170 degrees celcius (150 fan-forced).
  3. Grease and line 3 x 20cm cake tins with baking paper.
  4. In the bowl of an electric mixer, mix together the eggs, Stork, oil and vanilla.
  5. Sift together the dry ingredients and add to the egg mixture.
  6. Mix until just incorporated then stir in the carrots and nuts.
  7. Divide the batter between the lined cake tins and bake in the preheated oven for 35-40 minutes or until a skewer inserted in the middle comes out clean.
  8. Allow the cakes to cool in the tins for 5 minutes before turning them out on a cooling rack.
  9. Frosting:

  10. Make the frosting by whipping together the Stork bake, cinnamon and icing sugar until very light and fluffy.
  11. Add the yoghurt and whip until light.
  12. Decorate:

  13. Assemble the cake by layering the cake layers with ¼ cup of frosting, leaving enough to cover the top and sides of the cake.
  14. Top with the caramel popcorn and serve.