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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Jamaican Carrot Cake Recipe

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This recipe for Jamaican Carrot Cake is from The Estey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups of shredded raw carrots
4 beaten eggs
1 3/4 pounds of brown sugar
2 1/2 cups flour
1 1/2 cup oil
1 tsp. vanilla
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. mixed spice
1 tsp. baking soda
1/2 tsp. salt
Directions:
Directions:
Combine carrots, sugar and mix. Add beaten egg, ten oil and vanilla. Mix well. Combine and sift together the flour, cinnamon, spices, nutmeg, mixed spice, baking soda and salt. Slowly add the dry ingredients to the wet mixture. Pour into greased baking container.

Bake for 40 minutes at 350ºF

Optionally, add boiled raisins.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
place dish with water on the rack below the cake to ensure a nice moist cake.

 

 

 

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