Recipe for Jamaican Carrot Cake That Will Delight Your Tastebuds

Carrot cake is a beloved dessert worldwide, but when you infuse it with the rich, warm flavors of Jamaica, it transforms into something truly unforgettable. The Jamaican carrot cake is a moist, spiced treat that combines the sweetness of grated carrots with a blend of aromatic spices and a hint of tropical flair.

This cake is perfect for celebrations, tea time, or whenever you crave a slice of sunshine on your plate. With its unique twist on a classic favorite, this recipe promises to delight your taste buds and impress your friends and family alike.

In this blog post, I’ll guide you through a detailed recipe for Jamaican carrot cake, sharing everything from the essential ingredients to helpful tips and delicious serving suggestions. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is straightforward and rewarding.

Let’s dive into the world of spices, sweetness, and moist textures that define the best Jamaican carrot cake!

Why You’ll Love This Recipe

This Jamaican carrot cake recipe stands out because of its perfect balance of spices like cinnamon, nutmeg, and allspice, which give it a warm and inviting aroma. The addition of grated carrots creates a naturally moist texture, while the subtle sweetness from brown sugar and a touch of molasses adds depth.

Unlike other carrot cakes, this version incorporates tropical ingredients such as grated coconut and raisins, which add exciting textures and bursts of flavor.

You’ll also appreciate how easy the steps are, with no complicated techniques, making it accessible for bakers of all skill levels. Plus, the classic cream cheese frosting complements the spices beautifully, making every bite a true delight.

Whether it’s for a holiday, birthday, or just because, this Jamaican carrot cake is sure to become a household favorite.

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ¼ teaspoon salt
• 1 cup brown sugar, packed
• ¾ cup vegetable oil
• 3 large eggs
• 2 cups finely grated carrots
• ½ cup shredded coconut (unsweetened)
• ½ cup raisins
• 1 teaspoon vanilla extract
• ¼ cup molasses
• ½ cup chopped walnuts or pecans (optional)

Equipment

• Mixing bowls (large and medium)
• Electric mixer or whisk
• Grater for carrots
• Measuring cups and spoons
• 9-inch round cake pans (2)
• Parchment paper (for lining pans)
• Cooling rack
• Spatula
• Toothpick or cake tester

Instructions

1. Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy removal.
2. Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
3. Combine wet ingredients: In another bowl, whisk the brown sugar, vegetable oil, and eggs until smooth and well combined. Stir in the vanilla extract and molasses.
4. Add dry ingredients to wet: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined. Avoid overmixing to keep the cake tender.
5. Incorporate carrots, coconut, raisins, and nuts: Fold in the grated carrots, shredded coconut, raisins, and chopped nuts (if using) until evenly distributed throughout the batter.
6. Divide and bake: Pour the batter evenly into the prepared pans. Smooth the tops with a spatula. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes: Allow cakes to cool in their pans for 10 minutes. Then, transfer them to a cooling rack to cool completely before frosting.
8. Frost the cake: Once cooled, frost with your favorite cream cheese frosting. Spread a layer on the first cake, place the second layer on top, and finish frosting the top and sides.

Tips & Variations

For an extra burst of flavor, toast the shredded coconut lightly before adding it to the batter.

If you prefer a denser cake, reduce the baking powder slightly and add an extra egg for moisture. You can also swap raisins for chopped dried pineapple or mango to enhance the tropical vibe.

For a nut-free version, simply omit the nuts or substitute with sunflower seeds for crunch. Some like to add a pinch of freshly grated ginger for a subtle zing that pairs beautifully with the spices.

Don’t forget to chill the cream cheese frosting before applying to make spreading smoother and neater.

Nutrition Facts

Serving Suggestions

This Jamaican carrot cake is perfect served with a hot cup of coffee or spiced tea. For an indulgent treat, pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce.

It also works wonderfully as a festive dessert for holiday dinners or birthday parties. Garnish the top with toasted coconut flakes or a few whole walnuts for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for longer storage.

Conclusion

With its rich spices, moist texture, and tropical touches, this Jamaican carrot cake recipe is a delightful twist on a classic dessert. The combination of warm cinnamon, nutmeg, and allspice paired with shredded coconut and raisins creates a cake that’s bursting with flavor and perfect for any occasion.

Whether you’re baking for family gatherings, special celebrations, or simply to treat yourself, this recipe is easy to follow and yields a wonderfully satisfying cake. Don’t forget to experiment with the variations to make it your own unique creation.

Happy baking, and enjoy a taste of Jamaica in every bite!

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