Jordin Shelly's Carrot Cake

Jordin Shelly's Carrot Cake / Kate Martens (p)

Jordin Shelly's Carrot Cake / Kate Martens (p)

This scrumptious carrot cake recipe is an old, family recipe that we traditionally make during Easter. It is definitely a favourite, and one of the first dishes my mom taught me to make. My gran taught my mom to make it and I’m sure you will agree that it’s one of the easiest and most delicious cakes.
— Jordin Shelly




  • 500ml Cake flour
  • 10ml baking soda/bicarbonate of soda
  • 2.5ml Oryx salt
  • 10ml ground cinnamon
  • 3 large eggs
  • 500ml white sugar
  • 185ml Sunfoil oil
  • 185ml buttermilk
  • 10ml vanilla extract
  • 500ml carrot, grated
  • 1 can or 440g crushed pineapple, drained
  • 100g cranberries
  • 250ml walnuts, chopped


  • 185ml salted butter
  • 300g cream cheese
  • 625ml icing sugar
  • 7.5ml vanilla extract


  1. Line 3x 9-inch round cake tins (for this cake  that I made at the school Chef Jackie’s tins are a little larger so it only made two layers-but this worked just as well.) with wax paper, lightly grease and flour.
  2. Sift flour, baking soda, salt and cinnamon.
  3. Beat eggs, sugar, oil, buttermilk and vanilla at a medium speed. Add flour mixture. Fold in carrot, crushed pineapple, cranberries and walnuts.
  4. Pour batter into tins.
  5. Bake at 180 degrees Celsius for 35 – 40 minutes or until cooked. Allow cakes to cool in the tins for 15 minutes and then remove and place onto wire racks to cool completely.
  6. To make the icing: Beat butter and cream cheese until smooth and creamy, slowly add icing sugar and vanilla until thick and smooth.
  7. Ice cake and decorate.