jamaican carrot cake recipe

Jamaican Carrot Cake Recipe

Jamaican Carrot Cake

Recipe by NoëlCourse: DesertsCuisine: JamaicanDifficulty: Moderate


Prep time


Cooking time





Dive into the rich flavors of the Caribbean with this authentic Jamaican Carrot Cake. Each slice offers a moist and decadent blend of finely grated carrots, tropical pineapple, and aromatic spices like cinnamon and nutmeg. The cake is complemented by a luscious cream cheese frosting, adding a creamy contrast to its spicy undertones. Garnished with a sprinkle of shredded coconut and optional nuts, this dessert is a delightful fusion of textures and flavors. Perfect for special occasions or a weekend treat, this cake is a testament to the vibrant and diverse culinary heritage of Jamaica. Whether you’re familiar with Jamaican cuisine or trying it for the first time, this carrot cake is sure to be a hit!


  • 2 1/2 cups finely grated carrots

  • 3 large eggs

  • 2 cups granulated sugar

  • 1 cup vegetable oil

  • 2 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground allspice

  • 1 tsp vanilla extract

  • 1/2 cup crushed pineapple (drained)

  • 1/2 cup shredded coconut

  • 1/2 cup chopped walnuts or pecans (optional)

  • Zest of 1 orange

  • For the Cream Cheese Frosting
  • 8 oz cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1 tsp vanilla extract

  • 1 tbsp freshly squeezed orange juice


  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, whisk together the eggs, sugar, and oil until well combined.
  • In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  • Stir in the grated carrots, vanilla extract, crushed pineapple, coconut, nuts (if using), and orange zest.
  • Pour the batter evenly into the prepared cake pans.
  • Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  • For the Cream Cheese Frosting:
  • In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.
  • Gradually add the powdered sugar, vanilla extract, and orange juice. Beat until smooth.
  • Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and press down gently. Frost the top and sides of the entire cake.
  • Garnish with additional chopped nuts or shredded coconut if desired. Enjoy your homemade Jamaican Carrot Cake!


  • Variations: For a tropical twist, consider adding a handful of raisins soaked in rum or a few chunks of candied ginger to the batter.
  • Storing: This cake stays moist for several days when stored in an airtight container at room temperature. If frosted, it’s best to store in the refrigerator and allow it to come to room temperature before serving.
  • Dietary Adjustments: For a healthier version, you can substitute half of the oil with unsweetened applesauce. Additionally, whole wheat flour can be used in place of all-purpose flour for added fiber.
  • Frosting Tip: If the cream cheese frosting is too thick, you can thin it out with a splash of milk or heavy cream. Conversely, if it’s too runny, add more powdered sugar until the desired consistency is achieved.
  • Serving Suggestion: This cake pairs wonderfully with a scoop of coconut or rum raisin ice cream. For a beverage, consider serving with a cup of Jamaican Blue Mountain coffee or a glass of spiced rum.
  • Decoration: Consider decorating the top with finely grated orange zest or drizzling with a simple orange glaze made from powdered sugar, orange juice, and a touch of vanilla.
  • Allergens: If you have nut allergies, you can omit the nuts from the recipe without affecting the overall taste and texture.
  • Baking Tip: Every oven is different. It’s always a good idea to start checking the cake a few minutes before the suggested baking time to prevent overbaking.

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