29 October 2012


I made these beauties for a friend's sons birthday. They all loved it and are still talking about it. If you wish to learn how to prepare  these African Style Puff Puff , feel free to visit my blog.

25 October 2012





Two medium carrots
1 cup of self - raising flour
1 nutmeg
1 tsp. of baking powder
2/3 cup of milk
½ cup of sugar
Pinch of salt
4 tbsps. of butter (at room temp.)
1 tbsp. of vanilla essence
6 eggs (at room temp.)
Almond flakes


  • In a bowl, put in the sugar and 4 tablespoons of butter.

  • Cream together with the aid of a food processor or mixer or wooden spoon until light and fluffy.

  • In a small pot, add 2 tablespoons of white sugar, a teaspoon of butter and heat until the sugar is melted and colour changed to light brown. Add little water; this prevents it from sticking together. Set aside

  • In a bowl, sieve the all dry ingredients together (flour, salt, baking powder and nutmeg)

  • Separate the egg whites and yolks.

  • Put the yolks in pairs into the butter mix and cream for about 3-5 mins.

  • Then add the vanilla essence. 

  • Beat the egg whites until white, foamy. 

  • Pour in the butter mix into the foamy egg whites, and then add the dry ingredients in 3 batches. Add the milk and stir.

  • Melt the chocolates and set aside

  • Stir in the carrots. pour 2/3 of the batter into the cake tin.  Add the melted chocolate into the remaining batter and stir properly and then pour into of the cake tin
  • then add the almond flakes on top
  • When completely mixed, add the caramelised sugar, stir and add into your cake tin.
  • Remember to grease your cake tin with butter or veg. oil and set the oven at 180, preheat the oven about 10 mins before the cake goes in.

  • Bake for 35 mins.