Jamaican Carrot Cake Recipe
Try this Jamaican Carrot Cake Recipe for a taste of Jamaica. The cake is moist and packed with flavor from fresh carrots and spices.
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Electric mixer
- 9-inch round cake pan
- Parchment paper
- Cooling rack
- Spatula
- Grater
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Line a cake pan with parchment paper.
- Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream sugar and oil until fluffy.
- Add eggs one by one, mixing well.
- Stir in vanilla extract.
- Gradually add flour mixture to wet ingredients.
- Fold in carrots, pineapple, and walnuts.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool on a rack before serving.
Notes
- Use fresh, finely grated carrots for the best texture.
- Drain pineapple well to avoid too much moisture.
- Mix gently to keep the cake light.
- Toast walnuts for more flavor before adding.
- Let the cake cool completely before frosting.