Following on from my last two blogs on afternoon tea, I feel it remiss that I haven’t shared with you our signature carrot cake recipe that is so often asked for! I have also started to add the metric equivalent to make it easier for everyone outside Africa!

As you will know, afternoon tea at Londolozi is a ritual. It’s about savouring that last moment before your afternoon safari. Standing on your camp’s deck over-looking the river, indulging in a piece of something delicious, whilst sipping on a cup of tea or quaffing a Rooibos Gin & Ginger Ale – both work with a cake!

A typical afternoon tea at Londolozi Founder’s Camp. With a kick of gin and a view to die for, there really is no better way to indulge.

Londolozi Carrot Cake:


1 Cup                                    Flour

¾ Cup                                 Sugar

1 Teaspoon                         Baking Powder

¾ Teaspoon                       Bicarbonate of Soda

½ Teaspoon                       Cinnamon

½ Teaspoon                       Salt

150ml / 5.07oz                   Oil

2                                            Eggs

1 Cup                                    Grated Carrot

¼ Cup                                 Rough chopped pecan nuts

350g / 12oz                         Grated Pineapple



2 Cups                                Cream Cheese

1 Cup                                  Icing Sugar

Handful                             Chopped Walnuts



Preheat oven to 180°C / 350 F

Put all dry ingredients together in a mixer and blend.

Add eggs and oil.

Mix for 30 second until ingredients have combined.

Fold in carrots, nuts and pineapple.

Bake for ± 1-1 ½ hours

For the icing – mix all ingredients together in a blender until combined. Liberally smear the cream cheese icing on top, and garnish with chopped walnuts!

carrot cake, afternoon tea

A Londolozi firm favourite, the unbeatable Carrot Cake.




6                                            Eggs, separated

240g / 8.46oz                     Flour

200g / 7.02oz                     Sugar

100g / 3.5oz                        Castor Sugar

15ml / 0.50oz                     Baking Powder

125ml / 4.22 oz                  Cooking Oil

2 Tsp                                    Vanilla Essence

3/4 Cup                               Water



200g / 7.02oz                    Butter, softened

100g / 3.5oz                       Icing Sugar

1 Tsp                                    Vanilla Essence

8                                           Granadilla (passionfruit), pulp only (optional)



Preheat oven to 180°C / 350 F

In a large mixing bowl. Mix together the water, oil, vanilla essence and egg yolks.

In a separate bowl sift together flour and baking powder. Add the sugar.

Whisk the egg whites until stiff.

Fold the dry ingredients into the wet mixture, and then fold in the egg whites gently to incorporate air into the mixture.

Place into a greased cake tin and bake for approximately 35- 45 minutes, until the cake is cooked through. Remove from the oven and leave to cool completely before removing the cake from the tin.

For the icing – cream the butter and icing sugar until combined. Add the vanilla essence and ¾ of the passion fruit (optional). Spoon the icing on the cooled cake and drizzle a little remaining passionfruit pulp on top.

lemon chiffon cake, Anna, food, tea

The lemon chiffon cake in all its glory. Light and fluffy, this makes a perfect treat before an afternoon game drive.

I also mentioned in my last blog – The Delights of Afternoon Tea, the simple deliciousness of the Vanilla & Citrus Chiffon Cake. This is a firm favourite with many of our staff who hit the decks on this tea day. Even more so with the Varty Family who add a secret additional ingredient to the mix, namely fresh passionfruit, stirred in to replace the citrus!

Coming soon to the food part of the Londolozi blog will be the White Chocolate & Amarula Dessert featured in last week’s Relais & Châteaux blog! We’ve had a number of requests for it subsequently and we’ll be happy to share this new addition to the menu.

Happy Baking!

About the Author

Anna Ridgewell

Executive Chef

A lodge like Londolozi, although famous for its wildlife, is about far more than just that. The superb culinary experience which awaits every guest at Londolozi is thanks to the continued efforts of Anna, who has been instrumental in the development of new ...

View Anna's profile


on The Two Most Delectable Afternoon Treats

Join the conversationJoin the conversation

Marinda Drake

Thank you so much for the recipes Anna. The chiffon cake is one of my favourites.

Anna Ridgewell

Thanks Marinda! hope you enjoy them

Kimberly Salzer

Thank you, Anna! I also found the cookbook at the airport! Woke up at home in L.A. this morning and missed your banana bread.

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