Jamaican carrot cake Recipe is a take on the good old-fashioned carrot cake, except with bold, rich flavors reflecting Jamaica’s vibrant culture.
This cake remains super moist, with all the freshly grated carrots providing natural sweetness and texture. Cinnamon, nutmeg, and allspice introduce dim, characteristic, warm spice notes.
Pineapple for a touch of tropical sweetness, raisins or nuts for added texture, while the icingcream cheese frosting is creamy, tangy, absolutely perfect for any occasion: from family indulgence to a festive occasion.
Fresh and delicious, Jamaican carrot cake will quickly become a favorite in your dessert repertoire. Have a slice with a cup of tea or coffee for an indulgent treat.
Why Does Carrot Cake Taste So Good?
Carrot cake tastes so good because it has a unique blend of flavors and textures. The grated carrots add natural sweetness and moisture.
Spices like cinnamon, nutmeg, and ginger give it a warm, aromatic flavor. The cake’s dense yet tender texture is satisfying. Cream cheese frosting adds a tangy richness that complements the sweetness.
Nuts and raisins, if added, provide a delightful crunch and extra bursts of flavor. All these elements combine to create a delicious and well-balanced dessert.
How To Prepare And Recipe Details
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Jamaican
Yield: 10
Equipment Needed:
- Mixing bowls,
- grater,
- mixer or whisk,
- baking pan (9×13 inches),
- oven
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 and 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 and 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 1 tsp vanilla extract
How To Make Jamaican Carrot Cake Recipe
1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease your baking pan with a little oil or line it with parchment paper.
2. Mix Dry Ingredients: In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Blend Wet Ingredients: In another larger bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until the mixture is smooth and well combined.
4. Combine and Mix: Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is just combined.
5. Add Carrots and Extras: Fold in the grated carrots, crushed pineapple, walnuts, shredded coconut, and vanilla extract.
6. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Special Note:
Always ensure your ingredients are fresh, especially the spices, as this will greatly influence the flavor of your cake. Using fresh, organic carrots can also enhance the taste and health benefits.
Nutritional Value Jamaican Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Fat | 15g |
| Carbohydrates | 50g |
| Protein | 5g |
| Sugar | 30g |
How to You Serving Jamaican Carrot Cake Recipe
1. Classic Slice with a Twist
Serve traditional slices of Jamaican Carrot Cake on elegant dessert plates. Add a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side.
Garnish with a sprig of mint and a dusting of cinnamon or powdered sugar for a beautiful and simple presentation.
2. Layered Parfait
Create individual layered parfaits using clear glass cups or jars. Start with a layer of crumbled Jamaican Carrot Cake, followed by a layer of cream cheese frosting or vanilla yogurt.
Repeat the layers until the glass is full, and top with a sprinkle of chopped walnuts or shredded coconut. These parfaits are visually appealing and perfect for a party.
3. Mini Carrot Cake Trifles
Make mini trifles using small trifle bowls or mason jars. Cut the cake into small cubes and layer them with cream cheese frosting, fresh pineapple chunks, and a drizzle of caramel sauce.
Repeat the layers and top with a few raisins and a sprinkle of cinnamon. These mini trifles are easy to serve and look impressive on a dessert table.
4. Cupcake Style
Bake the Jamaican Carrot Cake batter in a cupcake tin to create individual servings. Once cooled, frost the cupcakes with cream cheese frosting and decorate with a small carrot made from colored fondant or marzipan. These cupcakes are perfect for serving at gatherings or as a portable treat.
5. Elegant Cake Pops
Transform your Jamaican Carrot Cake into delightful cake pops. Crumble the baked cake and mix it with a small amount of cream cheese frosting to form a dough.
Roll the mixture into small balls and insert a lollipop stick into each one. Dip the cake pops into melted white chocolate or candy coating, and decorate with colorful sprinkles or chopped nuts. Display the cake pops in a decorative stand for an eye-catching dessert option.
How Is Carrot Cake Different From Regular Cake?
Carrot cake includes grated carrots, which add moisture and sweetness. Regular cake does not have this ingredient. I use spices like cinnamon and nutmeg in carrot cake, giving it a warm flavor.
Cream cheese frosting often tops carrot cake, while regular cakes use various types of frosting. Carrot cake has a denser texture compared to the lighter texture of regular cakes.
Some recipes include nuts and raisins in carrot cake for added texture and flavor.
Why Not Use Butter In Carrot Cake?
I often use oil instead of butter in carrot cake. Oil keeps the cake moist and tender. Carrots already add moisture, and oil enhances this effect.
Oil also gives the cake a lighter texture. Butter can make the cake denser and less moist. Oil helps the spices and flavors blend well. So, I prefer oil for a moist, flavorful carrot cake.
Conclusion
Jamaican carrot cake recipe, in defiance of the ordinary carrot cake, boasts the mighty and robust flavors of Jamaica.
Moist and sweet from freshly shredded carrots, it is rich with a warm fragrance from spices like cinnamon, nutmeg, and allspice.
Add some pineapple, raisins, or nuts, and take it to the next level with creamy, tangy cream cheese frosting.
Perfect for any occasion, this cake will surely become a favorite among your collection of desserts. Serve a slice with your favorite beverage for the total indulgence experience.
FAQs
What makes Jamaican carrot cake different from traditional carrot cake?
Jamaican carrot cake incorporates bold flavors like allspice, nutmeg, and sometimes pineapple, which are not typically found in traditional carrot cake recipes. These additions give it a unique, aromatic flavor and a hint of tropical sweetness.
Can I make Jamaican carrot cake without pineapple?
Yes, you can omit the pineapple if you prefer. The cake will still be moist and flavorful thanks to the grated carrots and spices.
What type of frosting is best for Jamaican carrot cake?
Cream cheese frosting is the traditional and most popular choice for Jamaican carrot cake, as its tangy flavor complements the sweetness and spices of the cake perfectly.
How should I store Jamaican carrot cake?
Store the cake in an airtight container in the refrigerator. It can last up to a week when properly stored.
Can I add nuts or raisins to the recipe?
Absolutely! Adding nuts or raisins can enhance the texture and flavor of the cake. Common choices include walnuts, pecans, and golden raisins.
Jamaican Carrot Cake Recipe
Equipment
- Mixing bowls
- Grater
- mixer or whisk,
- baking pan (9×13 inches),
- Oven
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 and 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 and 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple drained
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease your baking pan with a little oil or line it with parchment paper.
- Mix Dry Ingredients: In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Blend Wet Ingredients: In another larger bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until the mixture is smooth and well combined.
- Combine and Mix: Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is just combined.
- Add Carrots and Extras: Fold in the grated carrots, crushed pineapple, walnuts, shredded coconut, and vanilla extract.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.