Easy Jamaican Carrot Cake Recipe

Start by washing and peeling the carrots, then cut them into dices and leave them in a small bowl. Make sure to not cut them too big or it will be difficult to blend them.

In another bowl mix together the flour and the sugar, then add 2 tsp of baking powder and stir.

Add all of the almond flour to the flour and sugar mixture.

Break the four eggs and add them to the bowl.

Place the diced carrots inside a cutter or a blender and start to blend it to get a smooth carrot paste or finely shredded carrots.

Add the blended carrots to the bowl in which we mixed the sugar and the flour.

At this point we need to mix the carrots well with the flour mixture, so we will obtain the batter.

Grate the orange peel and pour it into the batter, this will enhance the scent of this cake.

Preheat the oven at 300°F

Once the oven is hot enough, pour the carrot cake batter in a round cake mold and cook for about 50 minutes.

When the cake is ready, stick a toothpick in it, the inside of the cake needs to be slightly moist and not dry at all.

Remove the cake from the oven and allow it to cool down before taking it off the mold. You can keep the cake refrigerated, making sure to keep it at room temperature 2 hours prior to serving.

Serve sliced, garnished with powdered sugar.

This cake can be kept in the fridge for max 1 week or until it becomes dry.