Estelle’s Famous Carrot Cake

This carrot cake is like a warm hug, a sweet reminder of cherished moments spent together. Estelle, who's become like a second mom to me, has a knack for creating magic in the kitchen. Since coming to Cape Town in 2016, I've been lucky enough to enjoy many variations of her carrot cake. With its moist texture, rich flavours, and light, silky frosting, each bite feels like a slice of home. Whether it's for a special occasion or just a cosy afternoon tea, this cake is a piece of the love and warmth that Estelle brings into every room. I’m excited to share this recipe with you, hoping it brings the same joy and comfort to your home.

Serves 8-10 pieces

Preparation 60 minutes

Baking 55-60 minutes

• Ingredients

  • 300 grams all-purpose flour

  • 120 grams grated carrots

  • 4 large eggs

  • 60 grams of chopped walnuts (or pecan nuts)

  • 1 tin crushed pineapple, drained

  • 60 grams sultanas

  • 3 teaspoons ground cinnamon

  • 2 teaspoons ground ginger

  • 240 ml vegetable oil

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 200 grams of granulated sugar

  • 1 pinch of salt

  
  For the Frosting:

  • 220 cream cheese, softened

  • 115 grams unsalted butter, softened

  • 200 grams of icing sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon orange juice

  • 1 teaspoon orange zest

  • 15-30 ml milk, as needed for consistency

• Method

  1. Preheat the oven to 180℃ (350℉). Grease and flour a standard loaf or round pan.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.

  3. In a large bowl, beat together the sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition.

  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  5. Fold in the grated carrots, crushed pineapple, and chopped walnuts until evenly distributed.

  6. Pour the batter into the prepared baking pan and spread it out evenly.

  7. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the centre of the cakes comes out clean. Baking times vary, so keep an eye on yours.

  8. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

  9. Once the cake is completely cool, spread a layer of frosting on top and refrigerate for 30 minutes before serving.

  10. Garnish the icing with additional chopped walnuts or a sprinkle of cinnamon, and enjoy it straight away!

  
  Prepare the Frosting:

  1. In a large bowl, beat the cream cheese, orange juice, orange zest, and butter together until smooth and creamy.

  2. Gradually add the iced sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk a little at a time until the desired consistency is reached.

  3. Stir in the vanilla extract until well combined

• Tips

  This recipe works well with various baking pans. I’ve used a round cake pan, a loaf pan, and even a silicone bundt cake pan, all with great results, as shown in the pictures below. Feel free to choose the one you prefer!