Bake It! The Best Carrot Cake Ever!!! (aka modified version of Bourke Street Bakery)

bourke street bakery carrot cake, homebaked carrot cake, best carrot cake, bake carrot cake, #LOLcarrotcake BSB.  No, not BSB Backstreet Boys, like puh-lease!  Give me some credit!  But BSB Bourke Street Bakery.

First up, allow me to sing the praises of Sydney’s Bourke Street Bakery… *sings Backstreet Boy’s As Long As You Love Me*…

Moving swiftly on, if you ever step foot in Sydney, head here to get fed!

Unfortunately, I moved to mundane Melbourne suburbs just before getting married and haven’t found enough money a valid excuse to move back to Sydney.

Anyway, one of my favourite things to eat at Bourke Street Bakery is their delectable Carrot Cake.  It is light, fluffy and oh-so-delish!

When I came across their recipe online, I kissed the ground and put on my baking apron { no, seriously, I don’t own a baking apron; I am not that lame…and whoops, proceeds to insult all the baking-apron-adorners out there!  Sorreeee! }

The original BSB Carrot Cake is fabulous but I have had to do a few modifications to suit my Mother’s palate { i.e. reduce sugar }.  I baked it for her multiple times last year when she came just before Bunty was born and I was in my crazy nesting stage.

In case you didn’t know, my Mother’s visiting me Bunty at the moment and this Carrot Cake is highly requested so I thought it would be apt to share the recipe and get you all baking whilst singing along to your fave BSB songs too!

Oh one more thing…do NOT be frightened!!!  It does require a LOT of steps…and for a non-baker like me, it takes a couple of hours of prep…but you will reap the rewards!  Trust me, I know!


bourke street bakery carrot cake, homebaked carrot cake, best carrot cake, bake carrot cake, #LOLcarrotcake

The Best Carrot Cake Ever!!!

A modified version of Bourke Street Bakery’s recipe

(Serves 6…or 1 if you’re my hungry hippo Mother!)


[ A ]
70g walnuts
125g carrots

[ B ]
2 egg whites
30g (1/8 cup) caster sugar

[ C ]
1 egg
1 egg yolk
60g (1/4 cup) normal white sugar
170ml (2/3 cup) extra light olive oil { I used Bertoli Extra Light Olive Oil }

[ D ]
150g (1 cup) self-raising flour
1/8 tsp baking powder
1/8 tsp bicarbonate of soda
1/4 tsp ground cinnamon
1/8 tsp mixed spice
1/8 tsp ground nutmeg
1/4 tsp salt

[ E ]
20g (1 tbsp) icing sugar, plus extra for dusting
20g (1 tbsp) butter, softened
175g cream cheese { I used Philadephia }
40ml (2 tbsp) whipping cream

bourke street bakery carrot cake, homebaked carrot cake, best carrot cake, bake carrot cake, #LOLcarrotcake


1.  Preheat the oven to 200C (400F).  Grease a 22cm round cake tin and line the base and side with baking paper but if you like cutting corners, just use a non-stick tin and use olive oil spray liberally.

2.  Place the walnuts on a baking tray and cook for 4-5 minutes until lightly toasted.  Chop into chunks if you like chunky nuts or more finely, if you like finer nuts.  { *chortles in the background* }

3.  Peel and grate the carrots.  Or as Jamie Oliver on 15 Minute Meals would say, “Whazz it up in the food processor!”

4.  This is [B].  Put the egg whites into a dry, clean bowl.  Using an electric whisk, beat the egg whites on high speed until soft pillowy peaks start to form.  Slowly pour in the sugar (60g) while the motor is still running.  You don’t want to overmix it till it’s uber stiff but just until the meringue reaches soft peak stage.  If you turn the bowl upside down, it should not fall out – BUT don’t try it in case it does!!

5.  We’re onto stage [ C ] now.  Put the egg, egg yolk and sugar into another dry clean bowl.  Whisk on high speed for 3-4 minutes until the mixture doubles in volume and looks quite airy.  While the motor is still running, slowly pour in the oil in a thin stream and stop the whisk as soon as that is done.

6.  Sift all of [D] – the dry ingredients – into bowl [C].  And gently fold until it is combined.

7.  Place the carrots and walnuts into bowl [C] and gently fold again.

8.  Pour [B] – the white fluffy meringue – into bowl [C] and quickly and lightly fold – BUT do not fold it through completely.  You still want some white streaks of meringue through the mixture.

9.  Pour the mixture into the prepared cake tin.  Place it in the oven and bake for 35-40 minutes or until a skewer comes out clean.

10.  Meanwhile, take a selfie!  Or make the cream cheese frosting.  Using the electric whisk, cream the icing sugar and butter until pale and smooth.  Add the cream cheese in small amounts, allowing it to be completely incorporated before adding the rest.  Add the cream and mix until smooth – but do not overmix unless you like curdled and separated cream.

11.  Once the cake is baked, remove from the oven and allow it to cool completely on a wire rack.  Halve it horizontally and spread the cream cheese frosting all over.  Dust with icing sugar and it will be ready to serve!

bourke street bakery carrot cake, homebaked carrot cake, best carrot cake, bake carrot cake, #LOLcarrotcake

If you have any questions or have made your own modifications, feel free to pop it down in the comments section.  Also, if you decide to make this foodgasmic Carrot Cake, upload a photo on Instagram and use hashtag #LOLCarrotCake or alternatively, upload a photo on Ling Out Loud’s Facebook page so we can all drool together.

Dear Bunty : One More Month Till You Turn One

baby girl at 10 months old

Dear Bunty,

It’s your Mama.  I’m just copying what a lot of parenting bloggers do by writing letters to their child(ren) and posting it on the blog.

I am doubly depressed right now because not only do I have that much-dreaded Mondayitis but I also have to deal with the fact that you are 11 months old today!  E-L-E-V-E-N months!!!

It means that there is only one more month till you turn 1 years old!!!

My little ickle wee tiny baby boo is growing up too fast!!!  *starts tearing*

You are super nosey observant { “bat mui” – is what we call you in Cantonese }.  You are such a smart baby girl.  You learn things so quickly.

You know how to push my buttons.  Whenever you know I am not watching you { i.e. I’m on my phone checking Facebook / Instagram / Twitter or I’m replying an email }, you quietly amuse yourself with things you know you are not allowed to touch.

For example, you recently emptied my cup of tea all over the carpet! howtohideateastain

Luckily, I know how to hide tea stains otherwise your Daddy would have had a fit when he got home from work 😛

You also know how to make me laugh with that cheeky face of yours.  Your two bottom-teethed smile is super contagious!!!

I am constantly amazed by you.

You have brought so much love and happiness into our lives.  We are truly blessed to have you as our baby girl.

Anyway, enough of that soppy mushy stuff.  I need to get planning on your first birthday party instead of Pincrastinating all the time!!

baby meme

Shall we have it at McDonald’s?

Love always,

Mama xxx

How I Lost My Pregnancy Weight Of 25kg In 40 Weeks

pregnancy weight loss of 25kg, pregnancy weight loss experience

I definitely piled on the weight during my pregnancy.  When the all-day sickness ceased around week 16, I was so elated that I ATE ERRTHING!!

25kg is 55lb.

25kg is 4 stones.

25kg is 5kg more than the usual 20kg luggage allowance on economy flights.

Basically, what I am trying to say is that 25kg is a LOT of pregnancy weight gain for a shorty like me (I’m 152 cm).  {  The maximum pregnancy weight gain according to the guidelines for me is 66kg and I was 10kg over…OOPSIE!!! }

39 weeks bump

Luckily for me, I managed to shed all my pregnancy weight.

Since, it took me 40 weeks to gain 25kg… my aim was always to lose 25kg in 40 weeks and not 4 hours like Miranda Kerr { yes, there is a hint of jealousy there! 😛 }

Here’s my story on how I went from 76kg down to 51kg in 40 weeks:-

WEEK 0-1 = 68kg
Giving birth itself.
 Bunty weighed nearly 4kg.  Then there was the placenta, severe blood loss { I suffered from secondary post-partum haemorrhage and refused a blood transfusion even though it was strongly recommended – will save that for another story } and amniotic fluid.  That said, I still looked like a bloated whale after giving birth though.  { read birth story here }

pregnancy weight loss journey

WEEK 2-4 = 65kg
Breastfeeding.  Although I wasn’t keen on breastfeeding initially { another story for another day }, I am so grateful that I could because it was the biggest contributing factor to my weight loss.  I was HUNGRY ALL THE TIME but even though I ate all my usual junk food, I didn’t gain more weight and instead, lost weight steadily.  I also wore tummy control pants { Mr LOL bought me a pack of 2 size 12-14 from Kmart which were cheap and done the job } for 6 weeks post-birth as advised by my physiotherapist.

WEEK 5-8 = 60kg
Skipped a couple of meals and had to hold baby all day long.  I’m one of those “Oh my gosh, she’s crying, MUST.PICK.BABY.UP.IMMEDIATELY!!!” mothers.  Don’t really recommend this because I was a HANGRY bitch by the time Mr LOL came home from work.  We ate a lot of takeaway for dinner during this period, but like I said, breastfeeding burned my calories.  Meanwhile, Mr LOL started to look more pregnant than me!

{ Sidenote :  In retrospect, I wish I had planned ahead and had ready-made meals and snacks within reach.  Must remember this if we are blessed with another baby.  }

{ Sidenote #2 :  I wish I had bloody cleaned my dirty mirror!  Apologies for these shoddy photos!!! }

{ Sidenote #3 :  You’re about to see me in my undies!  And I’ve noticed that I love wearing stripes!!!}

post partum belly, pregnancy weight loss

WEEK 9-10 = 59.5kg
{ TOTAL WEIGHT LOSS = 16.5kg }
Stress.  Mr LOL lost his job.  He was calm and collected whereas I went into Flappy Bird mode stressing about the future.  Usually I eat my stress away, but we stopped eating out and buying unnecessary junk food to save money.

pregnancy weight loss week 12

WEEK 11-12 = 59.5kg
{ TOTAL WEIGHT LOSS = 16.5kg }
No change.

WEEK 13-19 = 61kg
Holiday weight gain!  I put on weight because we went abroad to visit my family in Hong Kong and Scotland.  I had to eat all my favourite fatty foods in Scotland plus my parents’ delicious homecooking too!!  YUM YUM YUM!!!

pregnancy weight loss journey

WEEK 20-24 = 58kg
Healthy eating regime.  With Mr LOL still jobless, we decided to eat healthier together.  For example, we ate overnight oats, drank fruit smoothies, had vegetarian meals and stopped adding salt into our meals.

WEEK 25-30 = 55kg
Introducing daily exercise in the form of neighbourhood walks pushing the pram.  All the clothes I bought in Hong Kong and Scotland did NOT fit me anymore.  I was happy but sad at the same time.

Mamas and Papas pram stroller

Interrupting this post with a Bunty photo.  How cute is Bunty in her cow outfit?  Yep, that’s one of those flight sticker thingies on the side of her pram.  I’m too lazy to remove it.  And also, every baby has that Lamaze owl!!!

WEEK 30-39 = 54kg
My weight loss plateaued { probably because I was breastfeeding less since Bunty was eating more solids } and I was stuck at 54kg for aaaages.  I also started part-time work and at the same time, Mr LOL got a job which meant we started to introduce takeaway foods back into our diets!  NOT GOOD!  But tastes SO GOOD!  LOL.

Week 40 = 51kg
Gastroenteritis.  Both ends.  For four miserable days, I could not keep food or drink down…or in!  That said, I was super delighted that it managed to shift the last of my pesky post-preggie weight.  And it has stayed off since!  YAY!!

pregnancy weight loss

Now that I have gone back to my pre-pregnancy weight, you would naturally assume that I would be able to fit into all my old clothes.

Au contraire, my friends!

I still have a pouch / paunch / big jelly belleh which jiggles.  If I eat anything, it bloats up and I immediately look 5 months pregnant again.  Hello Food Baby!!!  Do I really have to do cardio to get rid of this excessive muffin top??

Any suggestions on how I can get rid of this preggie pouch?  And do you have a weight loss journey you want to share?  Feel free to leave your comments.

1 35 36 37 38 39 40