Makes 8-10 slices.
Carrot cake tastes best the next day, after the flavours have settled. It is also more moist on the second day.

Ingredients
For the cake:
200g light or dark brown sugar
180ml vegetable oil
120g Greek yoghurt
3 large eggs
2 tsp vanilla extract
250g flour
1 tsp baking soda
2 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
260g very finely grated carrots
1 cup local nuts (roasted)

For the frosting:
1 tub cream cheese
1 cup (125g) icing sugar
4-6 Tbsp baobab powder
2 tsp vanilla extract

Some more roasted marula, mongongo or hacha nuts to garnish

Directions
Preheat oven to 180°C. Spray a 25cm round cake pan (with removable bottom) with non-stick cooking spray.

In a large bowl, combine the brown sugar and oil. Beat in the yoghurt until fully combined. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla essence. Set aside.

In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg and salt.

With a spatula, stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone. Do not overmix.

Fold in the shredded carrots and nuts.

Pour the batter into the cake pan.
Bake the cake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Do not overbake; this will dry out the cake.

For the frosting, beat the cream cheese until soft and creamy. Add the sugar and baobab powder and beat until thick and combined. Add the vanilla extract and beat for 2 more minutes.

Allow cake to cool completely before frosting. Garnish with roasted nuts.