Jamaican Carrot Cake (Vegan, Gluten Free)
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
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 tsp cinnamon (ground)
- ½ tsp nutmeg ( ground)
- ½ tsp ginger (ground)
- ¼ tsp mixed spice
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp 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)
- 8 oz vegan cream cheese ((226g))
- ½ cup powdered sugar ((60g))
- ¼ cup vegan butter ((56g))
- 2 tbsp coconut oil ( melte)
- 1 tbsp lime juice
- 1 tsp vanilla extract
Method
- 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.
- 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).