Copycat Ina Paarman Carrot Cake Recipe

Ina Paarman Carrot Cake Recipe is a moist, tender cake that brings warmth and sweetness to the table. The natural flavor of fresh grated carrots blends beautifully with the rich batter, creating a slightly spiced and soft texture that melts in the mouth.

Cream cheese icing adds a smooth, creamy layer that balances the sweetness of the cake. The recipe allows small additions like walnuts or raisins for extra texture and flavor.

Creating this Ina Paarman Carrot Cake Recipe and exploring variations is my true passion. The specialty lies in its delicate structure, rich taste, and adaptability for personal touches.

I will now show step-by-step how to make this Ina Paarman Carrot Cake Recipe.

About This Ina Paarman Carrot Cake Recipe

Ina Paarman Carrot Cake Recipe has a rich, moist texture with a natural sweetness from fresh grated carrots and a subtle warmth from the spices in the mix.

The eggs and oil give the cake a tender crumb, while the melted butter and milk enhance its softness. The cream cheese icing adds a smooth, slightly tangy layer that complements the sweetness of the cake.

The ingredients include Ina Paarman Carrot Cake Mix, grated carrots, eggs, milk, melted butter, and oil for the cake, with cream cheese, butter, milk, and vanilla icing kit for the topping, creating a flavorful, indulgent dessert.

How To Prepare Ina Paarman Carrot Cake Recipe?

Let’s make Ina Paarman Carrot Cake Recipe perfectly! I’ll guide you through each step with clear instructions and helpful tips.

I’ll also share the kitchen tools I use though not all are necessary, they make the process easier. Even with basic equipment, you’ll end up with a moist, flavorful cake!

Recipe Overview

Preparation Time: 20 minutes

Baking Time: 45 minutes

Total Time: 1 hour 5 minutes

Course: Dessert

Cuisine: South African

Difficulty: Easy

Yield: 14 servings

Kitchen Utensils

• Mixing bowls
• Electric mixer or whisk
• Grater (for carrots)
• Measuring cups and spoons
• Spatula
• 9-inch round cake pan
• Baking paper or non-stick spray
• Cooling rack

Ingredients

Cake:

• 1 x 595 g Ina Paarman Carrot Cake Mix
• ¼ cup (60 g) butter, melted
• ½ cup (125 ml) fresh full cream milk, warmed
• 1 cup (250 ml) coarsely grated fresh carrot
• 3 extra-large eggs, at room temperature
• ½ cup (125 ml) canola oil

Cream Cheese Icing:

• 250 g medium or low-fat cream cheese (or smooth cottage cheese)
• 125 g butter, at room temperature
• 3 Tbsp (45 ml) full cream milk
• 1 x 250 g Ina Paarman Vanilla Icing Kit

Instructions

1. Preheat the oven and prepare the pan

Set your oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan with butter or oil and line the bottom with baking paper so the cake won’t stick.

2. Combine the wet ingredients

In a large mixing bowl, whisk together 120 g (½ cup) melted butter, 120 ml (½ cup) warmed milk, 2 eggs, and 60 ml (¼ cup) canola oil. Mix until smooth and fully combined.

3. Add the carrot cake mix

Gradually stir in the Ina Paarman Carrot Cake Mix. Use a gentle folding motion and stop as soon as the batter comes together. Over mixing can make the cake dense.

4. Fold in the carrots

Add 250 g (about 2 cups) coarsely grated carrots to the batter. Fold them in carefully until evenly distributed.

5. Bake the cake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40–45 minutes. Test for doneness by inserting a skewer into the center—it should come out clean.

6. Cool the cake

Let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before icing.

7. Make the cream cheese icing

In a mixing bowl, beat together 125 g (½ cup) butter and 250 g (1 cup) cream cheese until smooth. Gradually add the Ina Paarman Vanilla Icing Kit and 2–3 tablespoons of milk, beating until the icing is creamy and spreadable.

8. Ice and serve

Once the cake has cooled completely, spread the cream cheese icing evenly over the top. Slice and enjoy. Keep any leftovers in an airtight container in the fridge.

Nutrition Facts Of Ina Paarman Carrot Cake Recipe

Nutrition	Amounts
Calories	360 kcal
Protein	5 g
Carbohydrates	36 g
Sugars	24 g
Fat	22 g
Saturated Fat	9 g
Fiber	2 g
Sodium	210 mg

How It Works

The Ina Paarman Carrot Cake Recipe works by combining a specially formulated carrot cake mix with fresh ingredients to create a moist, tender, and flavorful dessert.

The mix contains the dry components flour, sugar, spices, and leavening agents that provide structure and sweetness. Adding eggs, oil, melted butter, and warm milk activates the leavening, making the batter rise while keeping it soft.

Fresh grated carrots add moisture, texture, and natural sweetness, while the cream cheese icing binds the flavors together with a rich, creamy topping.

Each ingredient plays a specific role, balancing sweetness, moisture, and texture for a classic carrot cake.

Why You’ll Love This Recipe

This Ina Paarman Carrot Cake Recipe delivers a soft, moist texture that melts in the mouth, carrying the natural sweetness of fresh carrots.

The lightly spiced cake pairs beautifully with the creamy, tangy cream cheese icing, creating a balanced and rich flavor. The recipe is easy to follow, and small additions like nuts or raisins can personalize it.

The cake holds its shape well, slices neatly, and stays moist for days. The combination of simple ingredients with a professional mix gives consistently delicious results, making it a dessert you’ll return to again and again.

My Favorite Ways To Serve It Up

Slice the Ina Paarman Carrot Cake Recipe into generous pieces and place on a pretty plate for a simple treat. Add a light dusting of cinnamon or a few chopped walnuts on top for extra texture and flavor.

Serve with a cup of tea or coffee for a cozy afternoon indulgence. For a special touch, layer slices with extra cream cheese icing in between to create a mini cake stack.

Chill in the fridge for a few hours to let the icing set before cutting for cleaner slices. It can also be served warm with a scoop of vanilla ice cream.

Professional Baking Tips

1. Use room temperature eggs and milk so the batter mixes smoothly and the cake rises evenly.

2. Melt the butter gently and let it cool slightly before adding to the batter to avoid curdling.

3. Fold the grated carrots in carefully instead of stirring vigorously to keep the cake light and airy.

4. Line the cake pan with baking paper and lightly grease the sides to prevent sticking and ensure easy removal.

5. Test the cake with a skewer after 40 minutes; it should come out clean or with a few crumbs, not wet batter.

6. Allow the cake to cool completely before spreading the cream cheese icing to prevent it from melting and sliding off.

Nutrition Benefits

Ina Paarman Carrot Cake Recipe provides a mix of energy, protein, and healthy fats. The fresh grated carrots add natural vitamins, especially vitamin A, and dietary fiber, which supports digestion.

Eggs and milk contribute protein and essential minerals like calcium and phosphorus for strong bones. The cream cheese icing contains some calcium and protein, balancing the sweetness with richness.

Using canola oil adds heart-healthy fats. While it is an indulgent treat, the combination of wholesome ingredients like carrots, eggs, and milk gives small nutritional benefits alongside enjoyable flavors, making Ina Paarman Carrot Cake Recipe more than just a dessert.

Additions For Extra Delicious Ideas

➤ Chopped Walnuts or Pecans – Lightly toasting the nuts before adding them enhances their natural aroma and crunch. They provide a contrasting texture to the soft, moist cake and add a deep, nutty flavor that complements the sweetness of carrots and spices.

➤ Crushed Pineapple – Fresh or canned crushed pineapple adds natural sweetness and extra moisture, keeping the cake tender and juicy. The subtle tang of pineapple also balances the richness of butter and cream cheese icing.

➤ Raisins or Sultanas – These little bursts of chewy sweetness add texture and a natural caramel-like flavor. Soaking them briefly in warm water, juice, or rum can make them plumper and even more flavorful.

➤ Shredded Coconut – Adding unsweetened or lightly sweetened coconut introduces a tropical note, gentle chewiness, and depth to the cake. It can also be sprinkled on top of the icing for decoration and extra flavor.

➤ Orange or Lemon Zest – Fresh citrus zest gives the cake a bright, fresh aroma and subtle zing that lifts the overall flavor. A little zest added to the batter or cream cheese icing enhances the natural sweetness and makes the cake feel more vibrant.

Cake Storage

Store the Ina Paarman Carrot Cake Recipe in an airtight container to keep it moist and fresh. If iced, refrigerate to prevent the cream cheese topping from softening too much.

The cake will stay fresh for 3–4 days in the fridge. For longer storage, wrap slices tightly in plastic wrap or foil and freeze for up to 2 months. Thaw frozen cake in the fridge before serving.

Avoid leaving the Ina Paarman Carrot Cake Recipe uncovered at room temperature, as it can dry out quickly. Proper storage preserves the soft texture, rich flavor, and creamy icing.

Frequently Asked Questions

Conclusion

Making this Ina Paarman Carrot Cake Recipe was a truly enjoyable experience. The cake turned out moist, flavorful, and beautifully soft, while the cream cheese icing added a creamy, slightly tangy finish that everyone loved.

My guests were impressed and happily enjoyed each slice, which made me feel proud and satisfied. The Ina Paarman Carrot Cake Recipe was easy to follow, and achieving such a successful result brought me real joy.

I am very happy with this simple yet delicious creation and hope to bake Ina Paarman Carrot Cake Recipe again soon for more special moments and shared treats.

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