Delight in this beautiful and delicious afternoon cake.


  • Cake

  • 1 cup sunflower oil

  • 3 extra large eggs

  • 1/2 cup natural yoghurt

  • 1 cup raw sugar

  • Finely grated rind of 1 orange

  • 2 cups self-raising our

  • 3/4 cup McKenzie's Fine Desiccated Coconut

  • 2 tsp McKenzie's Mixed Spice

  • 3 carrots, peeled and grated

  • Icing

  • 1 cup icing sugar, sifted

  • 1 tbsp natural yoghurt

  • 2-3 tsp orange juice

  • Edible flowers for decorating


  • 1.

    Pre-heat oven to 180C (160C fan-forced). Lightly grease a bundt pan.

  • 2.

    Place oil, eggs, yoghurt, sugar and orange rind in a large mixing bowl. Using electric beaters, mix until well combined. Fold in our, coconut and spice.

  • 3.

    Add carrot to mixture, mixing well. Spoon batter into prepared pan and bake for 50 minutes.

  • 4.

    Allow to cool for 10 minutes in the pan before removing to a cooling rack to cool completely.

  • 5.

    For icing, whisk together all ingredients until smooth. Drizzle over cake and decorate with edible flowers.


Exclusive recipe from McKenzie's Foods.

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