Ina Paarman Carrot Cake Recipe

Sophia

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.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine South African

Servings 14 servings

Calories 360 kcal

Equipment

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

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.

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.

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.

Fold in the carrots

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

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.

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.

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.

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.

Notes

Nutrition Facts Of Ina Paarman Carrot Cake Recipe

Keyword Ina Paarman Carrot Cake Recipe