Of course carrot cake is a popular American dessert but it is well loved in Trinidad, too. I’ve adapted the recipe to include flavorings and spices that I consider more Caribbean in order to make it uniquely Trinidadian. I find that this cake freezes well, so I often frost one loaf and put another aside for an “emergency” dessert or breakfast offering.
In the bowl of a standing mixer or using a hand mixer, beat together the sugar and oil. Add the eggs one at a time, beating well after each addition. Beat in the mixed essence and vanilla.
Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Beat the dry ingredients into the egg mixture. Stir in the carrots, walnuts, and raisins, if using.
Divide the batter evenly between the prepared pans and
Combine all the ingredients and using an electric mixer beat at medium-high speed until fluffy. Frost the cake(s) and serve. The frosting keeps for 1 week in refrigerator.
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