Carrot Cake Recipe

Indulge in our delectable Jamaican Carrot Cake – a moist, spiced dessert bursting with grated carrots, pineapple, coconut, raisins, and crunchy nuts. Perfect for celebrations or an everyday treat, this cake is a delightful blend of flavors and textures that will captivate your taste buds.

Ingredients

2 cups flour
1 tbsp salt
2 tbsp baking powder
2 tbsp bicarbonate of soda
2 tbsp cinnamon powder
2 cups granulated sugar
3 eggs
1 1/3 cups corn oil
1 cup crushed canned pineapple
2 cups grated carrot
1 cup grated coconut
1/2 cup raisins
1/2 cup chopped nuts

Cooking Directions

Prepare the Dry Ingredients:

Sift together the flour, salt, baking powder, bicarbonate of soda, and cinnamon powder into a large mixing bowl.
Mix in the granulated sugar until well combined.

Combine the Wet and Dry Mixtures:

Add the eggs, corn oil, crushed pineapple, grated carrot, grated coconut, raisins, and chopped nuts gradually to the dry ingredients, mixing until the batter reaches a dropping consistency.

Prepare the Baking Pans:

Divide the batter evenly between two lined 8-inch square baking pans (3 inches deep).

Bake the Cake:

Bake on the center shelf of a preheated 350°F (175°C) oven for 45 minutes or until a skewer inserted in the center comes out clean.
Allow the cakes to cool completely in the pans before removing.

Prepare the Icing:

Beat 8 oz of cream cheese until smooth.
Add 2 oz of butter, 4 cups sifted icing sugar, 1 tablespoon vanilla essence, and 1 tablespoon lime juice. Beat until creamy and smooth.

Assemble the Cake:

Sandwich the cakes together with a generous layer of icing.
Cover the top and sides with the remaining icing.

Slice and enjoy your delicious Jamaican Carrot Cake!