St. Kitts and Nevis Carrot Cake

Ingredients

The St. Kitts and Nevis Carrot Cake differs from the original Dutch Bolo di Wortel by incorporating tropical ingredients such as pineapple and coconut flakes. The addition of rum-infused cream cheese frosting adds a Caribbean flair to the cake. These adaptations infuse the cake with the flavors and essence of St. Kitts and Nevis cuisine. We alse have the original recipe for Bolo di wortel, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 3/4 cup (180ml) vegetable oil 3/4 cup (180ml) vegetable oil
• 3 large eggs 3 large eggs
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 2 cups (250g) grated carrots 2 cups (250g) grated carrots
• 1 cup (240g) crushed pineapple, drained 1 cup (240g) crushed pineapple, drained
• 1/2 cup (40g) shredded coconut 1/2 cup (40g) shredded coconut
• 1/2 cup (60g) chopped walnuts (optional) 1/2 cup (60g) chopped walnuts (optional)
• For the cream cheese frosting: For the cream cheese frosting:
• 8 oz (225g) cream cheese, softened 8 oz (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 4 cups (480g) powdered sugar 4 cups (480g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 tablespoons rum (optional) 2 tablespoons rum (optional)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 55g (Sugar: 40g)
• Protein: 5g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. 3.
   In a separate bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts (if using).
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. 9.
10. 10.
    For the cream cheese frosting:
11. 11.
    In a mixing bowl, beat the cream cheese and butter until creamy and smooth.
12. 12.
    Gradually add the powdered sugar, vanilla extract, and rum (if using), and continue beating until well combined.
13. 13.
    Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides.
14. 14.
    Optional: Garnish with additional shredded coconut and chopped walnuts.

Treat your ingredients with care...

• Carrots — Make sure to grate the carrots finely to ensure they blend well into the cake batter.
• Pineapple — Drain the crushed pineapple well to remove excess moisture and prevent the cake from becoming too wet.
• Coconut — Use unsweetened shredded coconut for a more authentic flavor.

Tips & Tricks

• For a boozy twist, soak the chopped walnuts in rum before adding them to the cake batter.
• If you prefer a lighter frosting, reduce the amount of powdered sugar in the cream cheese frosting.
• Add a pinch of ground cloves for an extra layer of warm spice.

Serving advice

Serve the St. Kitts and Nevis Carrot Cake as a delightful dessert or enjoy it with a cup of tea or coffee for a tropical afternoon treat. It can be served at room temperature or slightly chilled.

Presentation advice

Garnish the cake with toasted coconut flakes and a sprinkle of ground cinnamon for an eye-catching presentation. Serve each slice on a decorative plate or cake stand for an elegant touch.