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Carrot Cake


 Makes: 1 Big cake

Pre-heat oven: 180˚C

Ingredients for Cake:                                                                         

200ml Oil                                                                                              

310ml Light Brown Sugar     

375ml All Purpose Flour                                                             

7ml Baking Powder                                                                             

3ml Bicarbonate of Soda                                                                   

10ml Ground Cinnamon

5ml Ground Ginger

2ml Salt

3 Extra Big Eggs

625ml finely Grated Carrot

125ml Chopped Pecan nuts (optional)

Method for Cake:

  1. Whisk oil and sugar together.
  2. Sieve all the dry ingredients together
  3. Add the dry and wet ingredients together with the 3 eggs and mix well.
  4. Add the carrot and pecan nuts and mix again.
  5. Spoon into well oiled 23cm loose bottom cake tin.
  6. Bake for 50-60 minutes.
  7. Take out of oven and let cool down slightly before removing from pan.
  8. Take out of tin and let cool completely before decorating.


Ingredients for Cream cheese Topping:

50g Soft Butter or Margarine

625ml Icing Sugar

5ml Vanilla essence

100g Cream Cheese

 Method for topping:

  1. Mix all the ingredients with the soft butter.
  2. Don’t over whisk for the mixture can turn runny.
  3. Decorate cake and sprinkle some nuts over the end product.

About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

6 responses »

  1. …presentation is lovily easy instructions clear mrthod…no muss no fuss….GOOD job Nel..(told you it would be a great place to drop into)…:)

  2. THANK YOU DAWN, do appreciate your support. I am really enjoying myself :)))

  3. Oh no i cant read the amts of ingredients youre using! Im in Michigan USA…can you convert them?

    • Give me a day and I will convert the measurements. I think I will have to start using US and metric measurements. Thanks for letting me know and I will contact you asap with the recipe you can use easily. This is truly a very nice cake to bake. 🙂 speak soon…

  4. look so tasty.Want to give it a try.Thank you for linking with Midweek Fiesta.Hope your participation in next weeks too


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