Carrot Cake

Carrot CakeHave you ever wondered what kind of noise a Panda bear makes?

I’ve been influenced to think that they roar, however I’m not too sure. I’ve never been fortunate enough to face a panda in real life, but I assume they would make cute, little fuzzy sounds, no?

Carrot Cake

Regardless, I think panda bears are the cutest thing in this world. If you disagree, must I remind you about this clip on youtube. Watch it and tell me you didn’t just fall in love with these fluffy animals.

They’re so furry and cute, I want to take one home and feed it steak and brownies and bamboo and cheesecake. I’d give it teddy bear cuddles daily, call it Boo, and I’ll teach him how to play ball.

Carrot CakeI swear, I’m not that crazy 😛

But I should probably add something related to carrots in this post, just so the photos aren’t completely redundant.

Someone fairly awesome told me that carrots help you see at night. I figured this could only mean one thing – carrot cake consumption is inversely proportional to the number of times the pinkie toe gets assaulted by the corner of the bed. So save your pinkie toe; bake more carrot cake!! 😀

Carrot Cake

Carrot Cake

Oh, and just because,


Apologies for the random post – I promise to be slightly more sane next time 😛

Carrot Cake 
Recipe slightly adapted from Donna Hay

1 1/4 cups brown sugar
3/4 cup of vegetable oil
3 eggs (preferably at room temperature)
1 1/2 cups of plain flour
1 1/2 tspns of baking powder
1 tspn of bicarbonate soda
1 tspn of ground cinnamon
1/2 tspn of ground ginger
2 1/2 to 3 cups of grated carrots (I usually always end up with almost 3 cups)
3/4 cup of chopped walnuts (you can also vary this pending on how much crunch you’d like)
3/4 cups of sultanas (you can limit this down to 1/2 a cup if you’re not too big a fan of sultanas – I also like to wash my sultanas in water beforehand and massage them a little to soften them up a bit)

–  Preheat oven to 180C.  Grease and line the bottom and sides of the tin with baking paper.
– Beat the oil and brown sugar together
– Add the eggs gradually one at a time, beating well between each addition
– Sift onto the mixture the flour, baking powder, baking soda, cinnamon and ground ginger
– Add in the carrot, chopped pecans, and sultanas
– Mix with a metal spoon until just combined (the more you mix, the tougher and less moist the cake will be, so don’t overmix :))
– Bake for about 55-60 mins or until a toothpick into the center comes out clean

Have fun!




  1. Haha keep up the baking and randomness!

  2. Bwahahaha I love everything about this post. Pandas are adorbs and carrot cake is one of my weaknesses. Be as insanely random as you want – it all makes sense to me. Your loaf looks fantastic!

    • I love how you totally get my insanity Nancy haha! Thanks so much for your comment (as always) – and you need to make this carrot cake pronto! It’!!! Plus it has carrots in there, so it’s healthy. ish. haha

  3. The clip is so funny. Love the way the mother is munching away enjoying her snack then nearly jumps out of her skin with fright! Such a loud noise from such a small thing. The carrot cake is pretty good too, the pictures looks beautiful, I will put it on my list to bake. Thank you.

    • Thanks so much for your comment Maria 🙂
      I think I watched the clip about five times when I first saw it – it is way tooo cute and funny! Makes me love pandas even more 😛
      Also the carrot cake is definitely one of my favourite cakes to make and I’m so glad you’re putting it on your baking list:) Looking forward to seeing a post on it on your blog 😛

  4. Pandas are too sweet, impossible not to love them! I wanted penguins, seriously 😀
    Cake is wonderful as always and I believe tasty too! I am sure it was perfect with first morning coffee … ok I should better go to bed now 😀

    • Thanks Irena 🙂
      I love penguins too – I remember going Penguin sighting when I was young here in Australia – it was so exciting and they were soooo cute when they finally appeared out the water! 😛
      Also this carrot cake is my go-to recipe anytime I need to make something up really quick – it’s so simple and virtually mess free 🙂

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