“Jamaican Brooklyn” Carrot Nut Cake
two ½ cups of carrots, grated
8 ounces of cream cheese
1 stick of butter
1 pound box of powdered sugar
2 cups of white sugar
1 cup of vegetable oil
4 large eggs
2 cups of All Purpose flour
1 teaspoon of baking powder
1 ½ teaspoon of cinnamon
½ teaspoon of clove
½ teaspoon of nutmeg
¼ teaspoon of red cayenne ground pepper
1 teaspoon of baking soda
½ teaspoon of salt
Beat the sugar, vegetable oil, and eggs in a mixer bowl (I like my kitchen Aide),
Mix until a smooth golden yellow.
While that is mixing add the All Purpose flour, baking powder, baking soda and salt.
In a small bowl mix the cinnamon, clove, nutmeg and red cayenne ground pepper. Blend well and add to flour mixture, and whisk all of the dry together.
Add half of the dry ingredients to the wet, mix well, then add the other half of the dry into the mixing bowl and mix well. Add 2 ½ cups of grated carrots and mix to combine.
Bake in a well-greased and floured bunt pan at 350 degree oven for 50 minutes. Let cool in pan for 20 minutes, remove from pan and cool completely.
While cooling mix 8 ounces of room temperature cream cheese and 1 stick of room temperature butter. Mix to combine. Add 1 pound box of powdered sugar and 1 tablespoon of rum (optional). Mix to combine, add ½ cup chopped walnuts or pecans. Spread all over bunt cake, and add the ¼ cup of nuts to the top of cake. Out of sight…
PS so many folks can’t do nuts, feel free to omit, but if you can I would suggest it; the contrast crunch, and sheer joy of the cake is just scrumptious!