St. Kitts and Nevis Carrot Cake

Recipe

St. Kitts and Nevis Carrot Cake

Tropical Delight Carrot Cake

4.5 out of 5

Indulge in the flavors of St. Kitts and Nevis with this delectable Carrot Cake. Bursting with tropical ingredients, this cake is a delightful twist on the classic Dutch Bolo di Wortel.

Jan Dec
Dessert› Cake› Bolo di wortel
European cuisine› Western European cuisine› Dutch cuisine
Cuisine of the Americas› Caribbean cuisine› St. Kitts and Nevis cuisine

Preparation time

20 minutes

Cooking time

35-40 minutes

Total time

1 hour

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Nut-free (if walnuts are omitted), Soy-free, Peanut-free, Shellfish-free

Allergens

Dairy (cream cheese, butter), Eggs, Nuts (if walnuts are included)

Not suitable for

Vegan, Gluten-free (unless using gluten-free flour)

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.

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.

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