Go Back
+ servings
Close up of the cake
Print

Jamaican Carrot Cake (Vegan, Gluten Free)

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.
Course Baked goods
Cuisine Jamaican
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 8 people
Calories 431kcal
Author Charla

Ingredients

  • cups carrots (448g) grated/shredded
  • cups gluten free flour (340g) see notes
  • 1 cup brown rice flour (158g) almond flour (NOT ALMOND MEAL) works too
  • 1 teaspoon cinnamon (5g) ground
  • ½ teaspoon nutmeg (2.5g) ground
  • ½ teaspoon ginger (2.5g) ground
  • ¼ teaspoon mixed spice (1.2g)
  • 2 teaspoon vanilla extract (10g)
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon baking powder (5g)
  • ½ teaspoon pink salt (2.5g)
  • 1 cup raw cane sugar (200g) or used half coconut sugar/half cane sugar
  • 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 (30g) melted
  • 1 tablespoon lime juice (14g)
  • 1 teaspoon vanilla extract (5g)

Instructions

To make the cake

  • Preheat the oven at 180c/350f
  • 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.
  •  

Nutrition

Calories: 431kcal | Carbohydrates: 87g | Protein: 9g | Fat: 33g | Saturated Fat: 18g | Sodium: 547mg | Potassium: 302mg | Fiber: 9g | Sugar: 40g | Vitamin A: 9367IU | Vitamin C: 5mg | Calcium: 163mg | Iron: 3mg