Jamaican Carrot Cake Recipe 395 Food

JAMAICAN CARROT CAKE RECIPE - (3.9/5)

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)

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)

OLD-FASHIONED CARROT CAKE

Steps:

• CAKE: In a mixing bowl combine eggs, sugar and oil; mix well.
• Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg, and beat into egg mixture.
• Stir in carrots.
• Pour into two greased and floured 9 inch round baking pans.
• Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.
• FROSTING: Cream butter and cream cheese in a mixing bowl.
• Gradually beat in confectioner's sugar and vanilla.
• Add enough milk to achieve desired spreading consistency.
• Stir in walnuts.
• Spread frosting between layers and over tops and sides of cake.
• Garnish with carrots and walnuts if desired.
• Refridgerate left overs.

JAMAICAN CARROTS

Steps:

• In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
• In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
• Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
• Add the cooked, drained carrots; toss to coat the carrots with the sauce.
• Season to taste with salt; serve.