Jamaican Jerk Carrot Cake
Chef Ryan Wiebe
10
15 minutes
45 minutes
American
Dessert
With warming spices like clove, coriander, cinnamon, nutmeg, cumin, and more - you should be adding our Jamaican Jerk to your carrot cake and other (all?) baked goods. Chef Ryan shows you how to make this cake from scratch - watch the recipe video below!Â
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/2-2 Tbsp Spiceology Jamaican Jerk seasoning
- 3/4 cup canola oil
- 1/2 cup, brown butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 2 tsp vanilla
- 3 cups, grated carrots
- 1/2 cup chopped pecans
- 1/2 cup golden raisins
- 2-3 Tbsp of butter for greasing your pan
For the frosting
- 8 oz of cream cheese
- 1 cup of butter, room temperature
- 1 tsp vanilla
- 4 cups powdered sugar
Directions
- Preheat your oven to 350°F.
- Combine your flour, baking powder, soda, Spiceology Jamaican Jerk seasoning and salt in a large bowl, mix.
- Mix together your eggs, oil, brown butter, sugars and vanilla together.
- Add your wet ingredients into your dry ingredients bowl and mix, just until combined, being careful not to over mix.
- Fold in your grated carrots, chopped pecans and raisins.
- Grease your baking pan (9x13) with butter, and add your cake batter. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool completely.
- While your cake is cooling make your frosting, adding in your cream cheese, butter and vanilla into a bowl of a stand mixer, mix to combine and then slowly adding in your icing sugar.
- Once your cake has cooled, frost it up and enjoy this deep, rich and flavorful carrot cake with just a bit of a kick!
Recipe Products
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