Golden Cloud & Beacon Classic Carrot Cake

Make a statement with this classic cake using Golden Cloud and Beacon!

Serves: 8-10
Time: 45 minutes
Recipe by: Thando Manyoni


1 box Golden Cloud Carrot Cake Mix
150ml milk
100ml water
75ml sunflower oil
2 large eggs
1 cup Beacon Heavenly Brownie slab
1 cup cream cheese
½ cup butter, room temp
1 cup icing sugar, sifted
1 tbsp vanilla essence
1 Beacon Heavenly Ivory Cream, melted
1 cup walnuts, toasted
Icing Sugar, to dust


Preheat the oven to 180C and prepare two cake tins.
In a large bowl, place the Golden Cloud Cake Mix. In separate bowl, mix together milk, water, oil and eggs. Mix the wet ingredients into dry ingredients and stir until just combined.
Pour the batter into the prepared cake tins and bake for 20-30 minutes or until a skewer comes out clean. Cool completely.
In a medium bowl, add the cream cheese to a bowl and whip until soft. Add the butter, icing sugar, vanilla essence and combine. Fold in the melted chocolate.
Ice the cake layers, top with walnuts and dust the icing sugar.

Chefs Tip: Make sure the cake is completely cool before adding the cream cheese icing, or it will melt.

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