Jamaican Carrot Cake Recipe
Dive into island flavors with this Jamaican Carrot Cake! Grated carrots mingle with warm spices like ginger and nutmeg. Toasted rum and rich coconut add a tropical twist. Frosted with a hint of lime, it's a taste of paradise in every bite.
Equipment
- 2 mixing bowls
- Whisk
- Spatula
- Grater (for carrots)
- 9-inch cake pan
- Electric mixer (for frosting, optional)
- Measuring cups and spoons
- Cooling rack (optional)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- 1 cup vegetable oil
- 1 ½ cups packed brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots about 3 medium carrots
- ½ cup unsweetened shredded coconut
- ½ cup crushed pineapple drained
- ½ cup chopped walnuts or pecans optional
- 1 tablespoon dark rum optional, adds a lovely depth of flavor
- 1 cup brown rice flour 158g
- ½ teaspoon ground ginger 2.5g
- ¼ teaspoon mixed spice 1.2g
- 1 ½ cups almond milk 355ml
For the Frosting (optional):
- 8 oz vegan cream cheese 226g
- ½ cup powdered sugar 60g
- ¼ cup vegan butter 56g
- 1 teaspoon vanilla extract 5g
Instructions
Preheat the Oven:
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Mix Dry Ingredients:
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, mixed spice, and salt. Set aside.
Prepare Wet Ingredients:
- In a large bowl, whisk together the eggs, vegetable oil, brown sugar, and vanilla extract until well combined.
Add Carrots and Other Mix-ins:
- Fold in the finely grated carrots, shredded coconut, crushed pineapple (make sure it’s well-drained), and chopped walnuts or pecans (if using). If you’re adding dark rum, pour it in now.
Incorporate the Flours:
- Gradually add the brown rice flour and almond flour into the wet ingredients. Mix well until smooth and combined. Then, slowly add the almond milk, stirring until fully incorporated.
Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.
Prepare the Frosting (Optional):
- For the frosting, beat together the vegan cream cheese, powdered sugar, vegan butter, and vanilla extract using an electric mixer until smooth and fluffy.
Frost the Cake (Optional):
- Once the cake has cooled completely, spread the frosting over the top and sides of the cake using a spatula.
Serve:
- Slice and serve! Enjoy this rich, moist Jamaican carrot cake, whether as a treat on its own or as part of a special occasion.
Notes
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.