Jamaican Carrot Cake Recipe
Jamaican Carrot Cake Recipe is a moist, spiced dessert infused with island flavors like nutmeg, cinnamon, and sometimes allspice. Often made with grated carrots, crushed pineapple, and coconut, it delivers rich texture and tropical sweetness. Finished with cream cheese frosting, this cake offers a Caribbean twist on the classic, combining warmth, moisture, and bold, comforting flavor.
Equipment
- Mixing bowls
- Electric mixer (or whisk)
- Grater
- Sieve
- Measuring cups and spoons
- Spatula
- 9-inch cake pan
- Cooling rack
Ingredients
For The Cake
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots about 3 large carrots
- ½ cup crushed pineapple drained
- ½ cup raisins preferably soaked in dark Jamaican rum overnight
- ½ cup chopped walnuts or pecans optional
For Cream Cheese Frosting
- 8 oz 225g cream cheese, softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 –2 tbsp rum optional
Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan, or line with parchment paper.
Step 2: Combine Dry Ingredients
- In a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
Step 3: Mix Wet Ingredients
- In a large bowl, beat together oil, granulated sugar, and brown sugar. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine Wet and Dry
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix to keep the cake light and fluffy.
Step 5: Fold in Add-ins
- Fold in grated carrots, crushed pineapple, rum-soaked raisins, and chopped nuts (if using). Mix gently until evenly distributed.
Step 6: Bake
- Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Step 7: Make Cream Cheese Frosting
- In a bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Mix in vanilla and rum (if using).
Step 8: Frost the Cake
- Once the cake is fully cooled, spread frosting evenly on top (and sides if desired). Garnish with chopped nuts or a sprinkle of cinnamon for an extra Jamaican touch.
Notes
Nutrition Facts Of Jamaican Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Total Fat | 22g |
| Saturated Fat | 5g |
| Cholesterol | 50mg |
| Sodium | 220mg |
| Carbohydrates | 53g |
| Fiber | 2g |
| Sugars | 34g |
| Protein | 4g |
