Jamaican Carrot Cake Recipe

Intro

I still remember the first time I tasted Jamaican carrot cake. It wasn’t at a fancy bakery or some polished café. It was at a small family gathering where someone casually said, “Oh, try this carrot cake, it’s Jamaican-style.” One bite in, and I just stopped talking.

This wasn’t the carrot cake I grew up with. This one was deep, spiced, rich, slightly dense, and almost pudding-like in the center. Warm cinnamon hit first, then nutmeg, then that unmistakable hint of rum and vanilla. And the sweetness? Not sharp or sugary, but mellow and comforting. I went back for seconds without shame.

Since then, this Jamaican carrot cake recipe has become one of my most-loved bakes. I make it for birthdays, holidays, and honestly, random weekends when I want the house to smell like spices and happiness. If you love bold flavors, moist cake, and something that feels homemade in the best way, you’re going to fall hard for this one.

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What Is Jamaican Carrot Cake?

Jamaican carrot cake is a Caribbean twist on classic carrot cake, but it stands proudly on its own. While traditional carrot cake leans lighter and fluffier, Jamaican-style carrot cake is richer, darker, and more intensely spiced.

What makes it special?

• Freshly grated carrots (lots of them)
  
• Warm spices like cinnamon, nutmeg, and mixed spice
  
• Brown sugar instead of white sugar
  
• A splash of rum or rum essence
  
• Sometimes raisins or crushed pineapple
  
• A denser, moist crumb that almost melts in your mouth
  

This cake is not rushed. It’s baked slowly, allowed to rest, and honestly tastes even better the next day. In Jamaica, carrot cake is often served during Christmas and celebrations, sometimes without frosting, sometimes with a simple cream cheese topping.

This Jamaican carrot cake recipe stays true to that rich, soulful flavor while keeping it approachable for a home kitchen.

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Equipment List

You don’t need anything fancy here. Simple tools work perfectly.

• Large mixing bowl
  
• Medium mixing bowl
  
• Whisk
  
• Rubber spatula or wooden spoon
  
• Box grater or food processor (for carrots)
  
• Measuring cups and spoons
  
• 9-inch round cake pan or loaf pan
  
• Parchment paper
  
• Cooling rack
  

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Ingredients

Here’s everything you’ll need for one beautifully moist cake.

Dry Ingredients

• 2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1 teaspoon baking soda
  
• 1½ teaspoons ground cinnamon
  
• ½ teaspoon ground nutmeg
  
• ¼ teaspoon ground cloves (optional but lovely)
  
• ½ teaspoon salt
  

Wet Ingredients

• 1 cup brown sugar (packed)
  
• ½ cup granulated sugar
  
• ¾ cup vegetable oil
  
• 3 large eggs (room temperature)
  
• 2 teaspoons vanilla extract
  
• 1–2 tablespoons dark rum or rum essence
  

Add-Ins

• 2½ cups finely grated carrots
  
• ½ cup crushed pineapple (drained well)
  
• ½ cup raisins
  
• ½ cup chopped walnuts or pecans (optional)
  

Optional Cream Cheese Frosting

• 8 oz cream cheese, softened
  
• ¼ cup unsalted butter, softened
  
• 1½ cups powdered sugar
  
• 1 teaspoon vanilla extract
  

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Instructions

Step 1: Prep Everything

Preheat your oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper. Trust me, this makes unmolding so much easier.

Grate your carrots finely. You want them soft so they melt into the batter, not chunky.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk brown sugar, white sugar, and oil until smooth and glossy. Add eggs one at a time, whisking well after each. Stir in vanilla and rum.

The batter should smell warm and sweet already.

Step 4: Bring It Together

Add the dry ingredients to the wet mixture in two parts. Fold gently. Don’t overmix—just until no dry flour remains.

Now fold in grated carrots, pineapple, raisins, and nuts. The batter will be thick and textured. That’s exactly what you want.

Step 5: Bake

Pour the batter into your prepared pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Let the cake cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

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Why This Cake Is So Moist

Let’s talk texture, because this is where the magic happens.

This Jamaican carrot cake recipe gets its moisture from several layers:

• Oil instead of butter
  
• Fresh carrots releasing moisture as they bake
  
• Crushed pineapple
  
• Brown sugar holding everything together
  

The result is a cake that stays soft for days. It doesn’t dry out quickly, and honestly, day two might be even better than day one.

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Flavor Profile: What It Tastes Like

This cake is warm, spiced, and comforting. Cinnamon and nutmeg lead the way, but the brown sugar gives a deep caramel-like sweetness. The rum doesn’t overpower—it just adds a background warmth that makes people ask, “What is that flavor?”

The carrots blend into the cake instead of standing out. You don’t feel like you’re eating vegetables. You feel like you’re eating something indulgent and cozy.

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Cream Cheese Frosting or No Frosting?

Traditional Jamaican carrot cake is often served without frosting, especially during holidays. It’s rich enough on its own.

That said… I’m a frosting girl.

If you want to add it:

• Beat cream cheese and butter until smooth
  
• Slowly add powdered sugar
  
• Finish with vanilla
  

Spread lightly. Don’t drown the cake. You want balance.

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Tips From My Kitchen

• Grate carrots finely for the best texture
  
• Don’t skip the brown sugar—it’s essential
  
• Use dark rum if possible
  
• Let the cake rest before slicing
  
• Store covered at room temperature for 2 days, refrigerated up to 5
  

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Variations You Can Try

• No alcohol: Skip rum and use extra vanilla
  
• Nut-free: Leave out walnuts completely
  
• Extra spice: Add ginger or allspice
  
• Loaf version: Bake in two loaf pans and reduce bake time
  

This Jamaican carrot cake recipe is forgiving and flexible.

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Serving Suggestions

Serve it:

• Slightly warm with tea
  
• Chilled with frosting
  
• Plain with coffee
  
• As a holiday dessert centerpiece
  

I’ve even eaten it for breakfast. No regrets.

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Why I Keep Coming Back to This Recipe

As a home cook, I love recipes that feel alive—recipes that tell stories. This cake does that. It smells like celebration. It tastes like comfort. And every time I bake it, someone asks for the recipe.

That’s how you know it’s special.

If you’ve never tried Jamaican-style carrot cake before, let this be your starting point. And if you already love it, this version might just become your new favorite.