Vortex Carrot Cake Loaf With Macadamia Frosting

Vortex Carrot Cake Loaf With Macadamia Frosting

Vortex Carrot Cake Loaf With Macadamia Frosting

If you love Carrot cake as much as we do then you will love this Carrot Cake Loaf With Macadamia Frosting. Made using the Instant pot vortex oven you will be amazed at the results from Mariza @lifeinthesouth and Ina Paarman.

Preparation time: 15 minutes
Cook time: 35-40 minutes
Serves: 8-10


  • 1x Ina Paarman carrot cake mix
  • 3 large eggs
  • margarine melted, 1/4 cup
  • neutral oil, 1/2 a cup
  • milk, 1/2 a cup
  • pecans, 1/2 a cup
  • Optional to add 1/2 cup fresh grated carrots
  • Salted caramel (optional to add)
  • brown sugar, 1/2 a cup
  • water, 1/4 cup
  • coconut cream, 1-2 tbsp
  • margarine, 1 tbsp
  • vanilla extract, 1/2 tsp
  • Salt as desired

Vegan options to replace eggs

  • plant based milk , 1/2 cup ,mixed with 1 tbsp apple cider vinegar
  • 1 flax egg ( 1 tbsp ground flax seeds mixed with 1 1/2 tbsp water leave to thicken)
  • Sugar to sprinkle onto the loaf

Macadamia frosting

  • 1 1/2 cup icing sugar
  • 1-2 tbsp plant milk (i used leftover coconut cream)
  • 1/4 cup macadamia butter
  • Pinch of salt


  1. Heat the vortex oven on bake to 180 degrees Celsius.
  2.  Start by making the salted caramel, place the sugar in a saucepan and bring to a simmer on
    medium heat until the sugar has melted, add the coconut cream and the rest of the
    ingredients. Let it cook a few minutes more until it starts to caramelise, turn off the heat and
    let it cool slightly.
  3. Mix the carrot cake ingredients together, add in the grated carrots and gradually mix in the
    salted caramel into the carrot cake batter, pour into a parchment paper lined tin and sprinkle
    some sugar on top.
  4. Place in the middle rack of the vortex and bake for 35-40 minutes to see if it has baked
    through, lower the heat to 170 and bake for 5-10 minutes more.
  5. When baked remove to cool in the tin, once cooled remove, pour on the glaze and pecans and

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  • Kathy Dobeyn
    April 14, 2022 at 11:39 am

    Love the recipe