Learn how to make this delicious carrot cake recipe from scratch. This is a totally eggless, vegan friendly and gluten free sheet pan Caribbean cake that's so moist, tasty with the right amount of spices.
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This is the type of cake that is perfect to show off at any special occasion i.e christening, anniversary, birthday, dinner parties, you name it and it's sooo ideal for that event.
Who doesn't love some carrot cake? Myself and my family LOVE carrot cake, for us it's more like a treat and not a sweet treat that I make very often.
I usually make this cake in layers (2-3 to be precise) with the frosting and the rest of the trimmings BUT I decided to switch things up by converting the layout into a sheet pan version.
Plus it gives me a break from having to split the cake batter and apply the frosting to the layers.
Ingredients you will need
Jamaican Carrot cake vs regular carrot cake
I'm sure you are probably wondering what's so Jamaican about this particular carrot cake, aren't they all the same? Good question!
The difference is the use of rum, not all Jamaicans add rum to their cake, but just like Black Cake.
It's not usual to find a splash of rum finding its way into the cake. Aside from that there isn't really any huge differences.
Some people don't decorate their cake with frosting/cream cheese, but I personally like the topping added and usual add it to mine.
The steps
- Line a sheet pan with parchment, grease the sides and set aside.
- In a large bowl, add the dry ingredients - flour, baking powder and soda , spices and cane sugar then combine.
- In another large bowl, add the wet ingredients - almond milk, rum essence, vanilla, coconut oil and crushed pineapple.
- Whisk the dry ingredients into the wet bowl (in increments) until everything is fully combined.
- Fold in the carrots and the walnuts (don't over mix the batter).
- Pour the batter into the sheet pan.
- Bake the cake for approximately 40 minutes or until a knife/skewer comes out clean.
- Place the vegan cream cheese in a medium sized bowl and add the rest of the ingredients.
- Proceed to whisk until fluffy.
- Start adding the powdered sugar a little at a time until the desire consistency is met (it shouldn't be too runny nor should it be too thick)
Frequently asked questions
The instructions and measurements are customized for specifically for using 2 types of flour.
Since almond flour doesn't behave the same way flour does so it wouldn't work using it alone.
Yes, absolutely, raw organic cane sugar is sweeter than coconut sugar, although it doesn't contain as many nutrients.
You can use both coconut sugar and cane sugar which is what I do quite often or use a low carb sweetener but the amount of sugar needed will most likely need adjusting.
Keep in mind that climate, altitude and the overall brand of an oven will make baking time vary.
It's not uncommon to make a recipe and the baking time will may differ from the authors own.
If the cake hasn't baked after the quoted time, allow the cake to continue to bake (covered with foil so it doesn't brown further) until you test it with a knife/skewer and it comes out clean.
You will want to do these checks about every 15 minutes or so.
Notes and tips
- For best results, I recommend using both oil and crushed pineapple as this will guarantee a super moist cake.
- The dimensions of the pan are 29.4 x 19.1 x 4cm/11.5 x 7.5 x 1.5"
- Here is the link to the Powdered Sugar.
- Storage - a frosted cake can be kept refrigerated (NOT SOMEWHERE HOT) for up to 3 days. Cover it loosely with saran/cling film and foil, sliced up in a deep pyrex dish.
- You can freeze this cake too, you want it to be completely cool first of all before wrapping it up in saran/cling film (cover the top very loosely with parchment paper first if it is frosted. It should last when frozen for up to 3 months.
- Leave the butter to soften on the counter top OVERNIGHT for several hours so it is room temperature soft and ready for use.
- Make sure you are using a reputable gluten free flour blend i.e Bob Red Mills, King Arthur, Pillsbury, Cup4Cup (this one is gluten free but NOT dairy free) etc..
- The frosting is optional, if you are concerned about excess sugar then simply make the cake WITHOUT the topping.
- If you are making the cake without the topping you will want to increase the sugar by ½ cup to compensate.
- Don't over mix the cake batter or this may make the texture quite dense.
- You can use an electric hand whisk up until the stage of mixing in the carrot (do this by hand).
- You can either grate the carrot by hand using a box grater or a food processor to save yourself the hassle.
More Caribbean sweet treats recipes to try
- Guava Cheesecake
- Jamaican Easter Bun
- Coconut Drops
- Cassava Pone
- Sweet Potato Pudding
- Cornmeal Pudding
- Jamaican Toto (Not vegan)
- Coconut Rum Cake (Not vegan)
**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Jamaican Carrot Cake (Vegan, Gluten Free)
Ingredients
- 3½ cups carrots (448g) grated/shredded
- 2½ cups gluten free flour (340g) see notes
- 1 cup brown rice flour (158g) almond flour (NOT ALMOND MEAL) works too
- 1 teaspoon cinnamon ground
- ½ teaspoon nutmeg ground
- ½ teaspoon ginger ground
- ¼ teaspoon mixed spice
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon pink salt
- 1 cup raw cane sugar (200g) or used half coconut sugar/half cane sugar
- 1½ cup almond milk (355ml)
- ½ cup crushed pineapple (118g)
- ½ cup coconut oil (118ml) melted
- ½ cup walnuts (118g)optional, chopped
- rum if adding or used 1tbsp of rum essence for an non-alcoholic version
Frosting (optional)
- 8 oz vegan cream cheese (226g)
- ½ cup powdered sugar (60g)
- ¼ cup vegan butter (56g)
- 2 tablespoon coconut oil melte
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
Instructions
To make the cake
- Preheat the oven at 180C/356F
- Line a sheet pan with parchment, grease the sides and set aside
- In a large bowl, add the dry ingredients - flour, baking powder and soda , spices and cane sugar then combine.
- In another large bowl, add the wet ingredients - almond milk, rum essence, vanilla, coconut oil and crushed pineapple.
- Whisk the dry ingredients into the wet bowl (in increments) until everything is fully combined.
- Fold in the carrots and the walnuts (don't over mix the batter)
- Pour the batter into the sheet pan
- Bake the cake for approximately 40 minutes or until a knife/skewer comes out clean.
- Once baked, allow the cake to cool down slightly for about 10-15 before transferring it to a cooling rack (if using alcohol, you can drowse the cake if you want to).
- Use a spatula to evenly spread the topping.
For the frosting/cream cheese topping
- Place the vegan cream cheese in a medium sized bowl and add the rest of the ingredients.
- Proceed to whisk until fluffy.
- Start adding the powdered sugar a little at a time until the desire consistency is meet (it shouldn't be too runny nor should it be too thick).
Video
Notes
- For best results, I recommend using both oil and crushed pineapple as this will guarantee a super moist cake.
- The dimensions of the pan are 29.4 x 19.1 x 4cm/11.5 x 7.5 x 1.5"
- Here is the link to the Powdered Sugar.
- Storage - a frosted cake can be kept refrigerated (NOT SOMEWHERE HOT) for up to 3 days. Cover it loosely with saran/cling film and foil, sliced up in a deep pyrex dish.
- You can freeze this cake too, you want it to be completely cool first of all before wrapping it up in saran/cling film (cover the top very loosely with parchment paper first if it is frosted. If should last when frozen for up to 3 months.
- Leave the butter to soften on the counter top OVERNIGHT for several hours so it is room temperature soft and ready for use.
- Make sure you are using a reputable gluten free flour blend i.e Bob Red Mills, King Arthur, Pillsbury, Cup4Cup (gluten free but NOT dairy free) etc..
- The frosting is optional, if you are concerned about excess sugar then simply make the cake WITHOUT the topping.
- If you are making the cake without the topping you will want to increase the sugar by ½ cup to compensate.
- Don't over mix the cake batter or this may make the texture quite dense.
- You can use an electric hand whisk up until the stage of mixing in the carrot (do this by hand).
- You can either grate the carrot by hand using a box grater or a food processor to save yourself the hassle.
Irina says
OMG! I love your version of carrot cake, and I can't wait to give it a try! My family is kind of tired from "my" carrot cake. I am going to surprise them with your recipe. It sounds delicious.
Charla says
Hahaha they can learn to love both versions of cake cake.
Lindsay says
Carrot cake is one of my favorite things! yours looks so moist and amazing.
Charla says
Thanks Lindsay, it sure is moist.
Julia says
This cake looks so adorable and tasty! The frosting yum!! Your tips and step by step images make it look so easy. Will report back how it will go tonight!
Charla says
No problem Julia, I hope you enjoyed it as much as I do.
Jacqueline Meldrum says
Those carrots on top are so cute and I love the spices you used. Yum!
Charla says
Thank you so much.
Jill says
I love traditional carrot cake and I'm thinking it certainly would benefit from an added splash of rum! 🙂 Thanks for this recipe!
Charla says
You are welcome Jill and thank you.