Indulge in the flavors of the Caribbean with our Jamaican Carrot Cake recipe. Packed with warm spices, sweet raisins, and topped with a luscious cream cheese frosting, this cake brings the essence of the Caribbean to your table.
What Makes Jamaican Carrot Cake Unique
Jamaican carrot cake is distinguished by its blend of warm spices and tropical ingredients like pineapple and coconut, making each bite a journey to the vibrant Caribbean.
Warm Spices and Flavors
A mix of cinnamon, nutmeg, and mixed spice infuses the cake with a deep, aromatic flavor. These spices, common in Caribbean cuisine, enhance the cake’s natural sweetness.
Tropical Twist with Pineapple and Coconut
The addition of pineapple and coconut provides a tropical kick, making the cake moist and full of island flavor. This unique combination sets Jamaican carrot cake apart from traditional carrot cakes.
Ingredients and Their Roles
The Cake Ingredients
- Gluten-free flour and rice flour: Provide the cake’s structure.
- White sugar and brown sugar: Add sweetness and depth of flavor.
- Baking soda and baking powder: Help the cake rise and stay light.
- Salt: Enhances flavors and balances the sweetness.
- Warm spices: Infuse the cake with rich, aromatic notes.
- Eggs: Bind the ingredients and add moisture.
- Vegetable oil: Keeps the cake tender and moist.
- Milk: Adds creaminess and moisture.
- Lemon juice: Activates the baking soda and adds a tangy flavor.
- Vanilla extract: Enhances overall flavor.
- Carrots, pineapple, coconut, and walnuts: Provide texture, moisture, and additional flavor.
The Frosting Ingredients
- Butter: Adds richness and smoothness.
- Cream cheese: Creates a creamy, tangy texture.
- Powdered sugar: Sweetens and thickens the frosting.
Tips for Perfect Carrot Cake
Grating the Carrots
Grate the carrots finely using a food processor or a box grater to ensure they integrate well into the batter, adding moisture and texture.
Using Room Temperature Ingredients
Ensure all ingredients are at room temperature to facilitate smooth mixing and achieve a soft, evenly baked cake.
Mixing the Batter
Avoid overmixing the batter to prevent a dense texture. Mix until the ingredients are just combined for a light and fluffy cake.
Cooling the Cake
Allow the cake to cool completely before frosting to maintain its moisture and ensure the frosting sets properly.
Turning It Into Cupcakes
To make cupcakes, reduce the ingredient quantities by 15-20%. Bake at 375°F (190°C) for 18-22 minutes, using cupcake liners for easy removal and serving.
Storing and Freezing Carrot Cake
Refrigerating Carrot Cake
Store the frosted cake in the refrigerator for up to 5 days. Cover it well to keep it moist and fresh.
Freezing Carrot Cake
To freeze, wrap the cooled, unfrosted cake tightly in plastic wrap and place it in a freezer-safe container. It can be stored for up to 3 months. Thaw in the refrigerator overnight before serving.
Taking My Jamaican Carrot Cake To Go!
Jamaican Carrot Cake is a delightful twist on the classic, combining warm spices and tropical fruits to create a moist, flavorful dessert. Perfect for special occasions or as a treat, this cake captures the vibrant essence of the Caribbean.
The Best Jamaican Carrot Cake Recipe You Ever Did Try!
Equipment
- Mixing bowls
- Grater
- 9-inch round cake pans (2)
- Electric mixer
- Cooling rack
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots about 4 medium carrots
- 1/2 cup crushed pineapple drained
- 1/2 cup raisins soaked in 1/4 cup dark rum
- 1/4 cup chopped walnuts or pecans optional
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lime juice
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
Prepare Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt.
Prepare Wet Ingredients:
- In another large bowl, beat the sugar and oil together until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the grated carrots, crushed pineapple, rum-soaked raisins, nuts (if using), and vanilla extract.
Combine Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Bake the Cakes:
- Divide the batter evenly between the prepared pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare the Frosting:
- In a large bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract and lime juice.
Assemble the Cake:
- Place one cake layer on a serving plate and spread with a layer of frosting.
- Top with the second cake layer and frost the top and sides of the cake.
- Garnish with additional chopped nuts or carrot decorations if desired.
Notes
- Substitute the raisins with currants or chopped dates for a different flavor.
- Add a teaspoon of freshly grated ginger for an extra kick.
- For a lighter version, use Greek yogurt instead of some of the oil in the batter.
