Jamaican Carrot Cake Recipe #1
This classic Jamaican carrot cake is a great way to enjoy a delicious Caribbean treat. It’s moist and flavorful, with just the right amount of sweetness. It’s packed with grated carrots and Jamaican spices, and it’s sure to be a hit with your family and friends. Whether you’re looking for a special dessert for a celebration or a simple snack for an afternoon snack, this Jamaican carrot cake is the perfect choice.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice.
- In a separate bowl, beat together the oil, granulated sugar, brown sugar, eggs and vanilla until smooth. Stir in the grated carrots and chopped walnuts.
- Stir the dry ingredients into the wet ingredients, mixing until just blended.
- Pour batter into prepared pan and bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool completely before frosting.
Nutritional Information:
- Calories: 216
- Total Fat: 9.6g
- Saturated Fat: 1.2g
- Cholesterol: 28mg
- Sodium: 186mg
- Potassium: 170mg
- Total Carbohydrates: 28.4g
- Dietary Fiber: 1.7g
- Sugars: 15.3g
- Protein: 2.8g
Tips & Notes:
- You can substitute whole wheat flour for the all-purpose flour.
- Add some chopped pineapple or raisins to the batter for extra sweetness.
- For a richer flavor, replace some of the oil with melted butter.
- You can also add 1/2 cup of shredded coconut to the batter.
Serving Suggestions:
This Jamaican carrot cake is delicious served with a dollop of whipped cream or a scoop of ice cream. Or, you can top it off with a simple cream cheese frosting or a buttercream frosting. It’s also great for a special occasion like a birthday or holiday. Serve it with a cup of coffee or a glass of cold milk for a perfect dessert.
Frequently Asked Questions:
- Can I use low-fat ingredients for this cake? – Yes, you can substitute low-fat ingredients like low-fat yogurt, low-fat cream cheese, or low-fat butter. Just keep in mind that the cake may not be as moist and flavorful.
- How long will this cake last? – This cake is best served the day it is made, but it can be stored in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this cake? – Yes, you can freeze this cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Jamaican Carrot Cake Recipe #2
For a quicker version of this classic Jamaican carrot cake, try this easy recipe. It’s moist and flavorful, with just the right amount of sweetness. It’s packed with grated carrots and Jamaican spices, and it’s sure to be a hit with your family and friends. Whether you’re looking for a special dessert for a celebration or a simple snack for an afternoon snack, this Jamaican carrot cake is the perfect choice.
Ingredients:
- 2 cups self-rising flour
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a medium bowl, whisk together the self-rising flour, oil, granulated sugar, brown sugar, eggs, vanilla, grated carrots, cinnamon, nutmeg, ginger and allspice.
- Pour batter into prepared pan and bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow cake to cool completely before frosting.
Nutritional Information:
- Calories: 216
- Total Fat: 9.6g
- Saturated Fat: 1.2g
- Cholesterol: 28mg
- Sodium: 223mg
- Potassium: 170mg
- Total Carbohydrates: 28.4g
- Dietary Fiber: 1.7g
- Sugars: 15.3g
- Protein: 2.8g
Tips & Notes:
- You can substitute all-purpose flour for the self-rising flour.
- Add some chopped pineapple or raisins to the batter for extra sweetness.
- For a richer flavor, replace some of the oil with melted butter.
- You can also add 1/2 cup of shredded coconut to the batter.
Serving Suggestions:
This Jamaican carrot cake is delicious served with a dollop of whipped cream or a scoop of ice cream. Or, you can top it off with a simple cream cheese frosting or a buttercream frosting. It’s also great for a special occasion like a birthday or holiday. Serve it with a cup of coffee or a glass of cold milk for a perfect dessert.
Frequently Asked Questions:
- Can I use low-fat ingredients for this cake? – Yes, you can substitute low-fat ingredients like low-fat yogurt, low-fat cream cheese, or low-fat butter. Just keep in mind that the cake may not be as moist and flavorful.
- How long will this cake last? – This cake is best served the day it is made, but it can be stored in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this cake? – Yes, you can freeze this cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
