Jamaican Carrot Cake Recipe 395

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JAMAICAN CARROT CAKE RECIPE - (3.9/5)



Jamaican Carrot Cake Recipe - (3.9/5) image

Provided by polledl

Number Of Ingredients 11

3 cups raw carrots, shredded
4 beaten eggs
1 3/4 cups Muscovado sugar or dark brown sugar
2 1/2 cups all-purpose flour
1 1/2 cups oil
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
3/4 nutmeg
1/2 teaspoon mixed spice
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Combine carrot and sugar, mix well. Add beaten egg, then oil and vanilla and mix well. Combine and sift together the flour, cinnamon, spices, nutmeg, mixed spice, baking soda and salt. Slowly add the dry ingredients to the wet mixture. Pour into greased baking container. Bake for 40 minutes at 355°F or 30 mins if using a shallow container.

JAMAICAN CARROT CAKE (VEGAN, GLUTEN FREE)



Jamaican Carrot Cake (Vegan, Gluten Free) image

Learn how to make this delicious carrot cake recipe from scratch. This is a totally eggless, vegan friendly and gluten free sheet pan Caribbean cake that's so moist, tasty with the right amount of spices.

Provided by Charla

Categories     Baked goods

Time 1h20m

Number Of Ingredients 23

3½ cups carrots ((448g) grated/shredded)
2½ cups gluten free flour ((340g) see notes)
1 cup brown rice flour ((158g) almond flour (NOT ALMOND MEAL) works too)
1 tsp cinnamon ((5g) ground)
½ tsp nutmeg ((2.5g) ground)
½ tsp ginger ((2.5g) ground)
¼ tsp mixed spice ((1.2g))
2 tsp vanilla extract ((10g))
1 tsp baking soda ((5g))
1 tsp baking powder ((5g))
½ tsp pink salt ((2.5g))
1 cup raw cane sugar ((200g) or used half coconut sugar/half cane sugar)
1½ cup almond milk ((355ml))
½ cup crushed pineapple ((118g))
½ cup coconut oil ((118ml) melted)
½ cup walnuts ((118g)optional, chopped)
rum if adding (or used 1tbsp of rum essence for an non-alcoholic version)
8 oz vegan cream cheese ((226g))
½ cup powdered sugar ((60g))
¼ cup vegan butter ((56g))
2 tbsp coconut oil ((30g) melted)
1 tbsp lime juice ((14g))
1 tsp vanilla extract ((5g))

Steps:

  • Preheat the oven at 180c/350f
  • Line a sheet pan with parchment, grease the sides and set aside
  • In a large bowl, add the dry ingredients - flour, baking powder and soda , spices and cane sugar then combine.
  • In another large bowl, add the wet ingredients - almond milk, rum essence, vanilla, coconut oil and crushed pineapple.
  • Whisk the dry ingredients into the wet bowl (in increments) until everything is full combined.
  • Fold in the carrots and the walnuts (don't over mix the batter)
  • Pour the batter into the sheet pan
  • Bake the cake for approximately 40 minutes or until a knife/skewer comes out clean.
  • Once baked, allow the cake to cool down slightly for about 10-15 before transferring it to a cooling rack (if using alcohol, you can drowse the cake if you want to).
  • Use a spatula to evenly spread the topping.
  • Place the vegan cream cheese in a medium sized bowl and add the rest of the ingredients.
  • Proceed to whisk until fluffy.
  • Start adding the powdered sugar a little at a time until the desire consistency is meet (it shouldn't to runny nor should it to thick)

Nutrition Facts : Calories 431 kcal, Carbohydrate 87 g, Protein 9 g, Fat 33 g, SaturatedFat 18 g, Sodium 547 mg, Fiber 9 g, Sugar 40 g, ServingSize 1 serving

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