Jamaican Carrot Cake, as the name suggests, is a dessert made from carrots. The carrots however are transformed, by using a great recipe, into a moist, sweet treat.
10 ounce(s) all purpose flour – > View on Amazon
2 teaspoon(s) baking powder– > View on Amazon
1/2 teaspoon(s) baking soda– > View on Amazon
2 teaspoon(s) cinnamon powder– > View on Amazon
3 medium eggs
10 ounce(s) sugar– > View on Amazon
1 tablespoon(s) vanilla essence– > View on Amazon
1 1/4 cup(s) vegetable oil– > View on Amazon
8 ounce(s) carrot, peeled- > View on Amazon
4 ounce(s) nuts, crushed- > View on Amazon
4 ounce(s) raisins, soaked- > View on Amazon
Pre-heat oven to 180°C/350°F; grease and line a 10 inch cake pan.
Sift together the dry ingredients and set aside.
Using an electric mixer, beat eggs until blended. Gradually add sugar and cream until light and fluffy.
Add vanilla, vegetable oil and shredded carrot, beat to incorporate.
Divide the dry ingredients into three, folding in each portion of dry ingredient well with the carrot mixture, before adding the other portion.
Add nuts and raisins and incorporate thoroughly.
Scrape the batter into the prepared pan and bake until the cake springs back when touched lightly (for approximately 45 minutes).
Remove from oven and allow to cool on a cooling rack.
Frosting optional for a decorative and festive result.
