Jamaican Carrot Cake II Recipe with Spices and Brown Sugar

Carrot Cake II

Jamaican Carrot Cake II Recipe with Spices and Brown Sugar
Region / culture: Jamaica | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 12


Carrot Cake II
Carrot Cake II

Carrot Cake II is a classic dessert that is loved by many for its moist and flavorful taste. This recipe is a delicious twist on the traditional carrot cake, with the addition of warm spices like cinnamon and nutmeg.


Carrot cake has been a popular dessert for centuries, with roots dating back to medieval times. Originally, carrots were used as a sweetener in cakes when sugar was scarce. Over time, the recipe evolved to include ingredients like flour, eggs, and spices, creating the carrot cake we know and love today.


How to prepare

  1. In a bowl, combine the carrot and sugar, and mix well.
  2. Add the beaten egg, followed by the oil and vanilla, and mix thoroughly.
  3. In another bowl, combine and sift together the flour, cinnamon, spices, nutmeg, mixed spice, baking soda, and salt.
  4. Slowly add the dry ingredients to the wet mixture, stirring continuously.
  5. Pour the batter into a greased baking container.
  6. Bake at 350°F (177°C) for 40 minutes.


  • Add chopped nuts or raisins to the batter for extra texture.
  • Substitute some of the oil with applesauce for a lighter version of the cake.
  • Top the cake with a drizzle of caramel or chocolate sauce for added sweetness.

Cooking Tips & Tricks

Make sure to shred the carrots finely to ensure they blend well into the batter.

- Be sure to mix the dry ingredients thoroughly before adding them to the wet mixture.

- To prevent the cake from sticking to the pan, grease it well before pouring in the batter.

- Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.

Serving Suggestions

Carrot Cake II is best enjoyed with a dollop of cream cheese frosting on top. It pairs well with a hot cup of coffee or tea.

Cooking Techniques

Be sure to properly mix the wet and dry ingredients to ensure a smooth batter.

- Bake the cake in a preheated oven to ensure even cooking.

- Allow the cake to cool completely before frosting and serving.

Ingredient Substitutions

You can use white sugar instead of brown sugar in this recipe.

- If you don't have mixed spice, you can use a combination of cinnamon, nutmeg, and allspice.

Make Ahead Tips

Carrot Cake II can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Presentation Ideas

Decorate the cake with a sprinkle of powdered sugar or a dusting of cinnamon for a simple yet elegant presentation. You can also top it with fresh berries or edible flowers for a pop of color.

Pairing Recommendations

Carrot Cake II pairs well with a glass of milk, a scoop of vanilla ice cream, or a fruity dessert wine.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave a slice for 20-30 seconds or warm it in the oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Carrot Cake II contains approximately 350 calories.


Carrot Cake II is a carbohydrate-rich dessert, with each serving containing approximately 45 grams of carbohydrates.


This recipe is also high in fats, with each serving containing around 20 grams of fat.


Each serving of Carrot Cake II provides about 5 grams of protein.

Vitamins and minerals

Carrot Cake II is a good source of vitamin A, thanks to the shredded carrots. It also contains small amounts of calcium, iron, and potassium.


This recipe contains eggs and wheat flour, which may be allergens for some individuals.


Overall, Carrot Cake II is a delicious dessert that provides a moderate amount of carbohydrates, fats, and proteins. It also offers some essential vitamins and minerals.


Carrot Cake II is a delicious and moist dessert that is perfect for any occasion. With its warm spices and sweet carrots, this cake is sure to be a hit with your family and friends. Enjoy a slice with a cup of coffee or tea for a delightful treat!

How did I get this recipe?

I can still picture the first time I came across this recipe for Carrot Cake II. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. Martha was known for her delicious baked goods, and that day she was busy whipping up a batch of her famous carrot cake.

As I watched her work her magic, I couldn't help but be in awe of her skills in the kitchen. Martha had a way of making everything look effortless, from measuring out the ingredients to mixing the batter to frosting the cake with precision. I knew that I had to learn her secret for making such a decadent treat.

I asked Martha if she would be willing to share her recipe with me, and she smiled warmly before handing me a tattered old recipe card. "This is my grandmother's recipe," she said, her eyes twinkling with nostalgia. "She used to make this cake for special occasions, and it was always a hit with everyone who tried it."

I held the recipe card in my hands, feeling a sense of gratitude for Martha's generosity in sharing her family's heirloom recipe with me. I promised her that I would cherish it and carry on the tradition of baking this beloved carrot cake for years to come.

That evening, I gathered the ingredients listed on the recipe card and set to work in my own kitchen. The scent of cinnamon and nutmeg filled the air as I grated carrots, chopped nuts, and mixed the batter according to Martha's instructions. I poured the batter into a greased pan and popped it into the oven, eagerly anticipating the moment when I would finally taste the fruits of my labor.

As the cake baked, I watched it rise and turn a golden brown hue, just like Martha's had earlier that day. When the timer went off, I carefully removed the cake from the oven and let it cool before frosting it with a generous layer of cream cheese frosting.

The first bite of the carrot cake was heavenly. The sweetness of the carrots and raisins mingled with the warmth of the spices, creating a symphony of flavors in my mouth. I could understand why Martha's grandmother had passed down this recipe through the generations – it was simply divine.

Over the years, I continued to bake Martha's Carrot Cake II for family gatherings, birthdays, and holidays. Each time I made it, I thought of Martha and her grandmother, grateful for their influence on my own culinary skills. The cake became a staple in my repertoire, a symbol of tradition and love that I shared with those closest to me.

As I grew older, I realized that the recipe for Carrot Cake II wasn't just about the ingredients or the technique – it was about the memories and stories that were passed down along with it. Martha's grandmother had baked this cake for countless celebrations, creating lasting memories for her family and friends. And now, I was doing the same for my own loved ones, carrying on a tradition that spanned generations.

So the next time you take a bite of my Carrot Cake II, savor the flavors and the love that went into making it. Remember that behind every recipe lies a story, waiting to be shared and cherished for years to come. And know that as long as there are grandmothers like Martha and recipes like Carrot Cake II, the tradition of cooking and baking will continue to bring joy and connection to families around the world.


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