The Best Jamaican Carrot Cake Recipe Ever
This Jamaican carrot cake combines finely grated carrots, warm mixed spice, and plump raisins for a moist, flavorful base. Topped with silky cream cheese frosting, it’s a show-stopping dessert perfect for celebrations or cozy indulgence.
Ingredients
For the Carrot Cake:
- 2 cups 400g caster sugar
- 4 eggs
- 1.65 cups 400ml sunflower oil
- 1 teaspoon vanilla extract
- 2 ¾ cups 400g flour
- 3 teaspoons baking powder
- 1 teaspoon mixed spice
- 400 g finely grated carrots
- 125 g raisins
For the Cream Cheese Frosting:
- 4 cups 600g powdered sugar, sifted to remove any lumps
- 1 lb 480g cream cheese, at room temperature
- ½ cup 120g unsalted butter, at room temperature
- 1 tablespoon vanilla extract
Instructions
Preparing the Carrot Cake:
- In a bowl, whisk together the sugar, eggs, and oil until thick.
- Gently mix in the flour, baking powder, and mixed spice.
- Add the grated carrots and raisins, and mix until well combined.
- Grease and line a 9-inch cake tin or use two 900g (2lb) loaf tins.
- Pour the batter into the tins and bake in a preheated oven at 340°F (170°C) for 70-80 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Making the Cream Cheese Frosting:
- In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese and butter until smooth.
- Gradually add the sifted powdered sugar and vanilla extract, mixing until creamy and smooth (avoid overbeating).
- Chill the frosting until ready to use.