Easy Jamaican Carrot Cake Recipe

Table of Contents

This is a very easy recipe –  simple and yet amazing.

This cake is famous worldwide because its’ well, delicious. 

Moreover, it’s one of the most delicious and simple to prepare recipes.

So let’s jump right into this and bake a cake 🙂

easy jamaican carrot cake recipe 2 XS

How to Make It

  • Prep Time30 min
  • Cook Time50 min
  • Total Time1 hr 20 min
  • Serving Size6
  • Energy84 cal

Ingredients

Directions

1

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.

2

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

3

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

4

Break the four eggs and add them to the bowl.

5

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.

6

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

7

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

8

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

9

Preheat the oven at 300°F

10

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

11

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.

12

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.

13

Serve sliced, garnished with powdered sugar.

14

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

  • Nutrition Facts

  • Serving Size6
  • Amount per serving
  • Calories84
  • % Daily Value*Standard DV
  • Total Fat27.33 g78 g35.04%
  • Total Carbohydrate51.25 g275 g18.64%
  • Dietary Fiber5.2 g28 g18.57%
  • Protein14 g50 g28%

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