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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
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 tsp cinnamon (5g) ground
  • ½ tsp nutmeg (2.5g) ground
  • ½ tsp ginger (2.5g) ground
  • ¼ tsp mixed spice (1.2g)
  • 2 tsp vanilla extract (10g)
  • 1 tsp baking soda (5g)
  • 1 tsp baking powder (5g)
  • ½ tsp 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 tbsp coconut oil (30g) melted
  • 1 tbsp lime juice (14g)
  • 1 tsp 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 full 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 to runny nor should it to 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.
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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