Plan With Keif

Guyanese-Style Carrot Cake With Honey-Rum Glazed Carrots

Guyanese-carrot-cake-recipe
This Guyanese carrot cake recipe is exclusively designed by Keif’s Catering, not adapted from any other source or cookbook.
  • Preparation Time: 40 minutes
  • Cooling Time: Approximately 1-2 hours
  • Cook Time: 30 minutes for the cake and 15-20 minutes for the glazed carrots
  • Serving Size: Approximately 16 guests

Our tropical carrot cake recipe is a Caribbean dessert that combines a moist, warmly spiced carrot cake with sweet, tender carrots coated in rich honey-rum glaze. The Caribbean carrot cake highlights the natural sweetness of carrots along with a depth and warm flavor of spices. Just take one bite of our Guyanese-style carrot cake and you will get to know why it is considered the best carrot cake for celebrations. Already craving it? Explore Keif’s dessert catering menu for your next event!

Ingredients

For The Cake:

  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon orange extract
  • 2½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 3 cups grated carrots
  • 1 cup toasted coconut
  • 2 cups crushed pineapple

For Cream Cheese Frosting:

  • ½ cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

For Cinnamon Pecan Filling

  • 1 cup chopped cinnamon pecans, reserving some for decorating

For Honey-Rum Glazed Carrots

  • 3 carrots, thinly sliced into rounds
  • ¼ cup butter
  • 2 teaspoons ground cinnamon
  • 1 teaspoon almond extract
  • Honey, to taste
  • 1 shot brown rum

Instructions

Pan Preparation & Batter Making:

  • Preheat the oven to 350°F. 
  • Cut parchment paper to fit the bottom of each pan. 
  • Lightly grease the pans with baking spray, line the bottoms with parchment, and lightly spray the parchment.
  • In a large mixing bowl, beat the sugar and eggs until well combined. 
  • Mix in the orange extract.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg. 
  • Gradually add the dry ingredients to the egg mixture, mixing just until incorporated.
  • Fold in the grated carrots, toasted coconut, and crushed pineapple until evenly distributed. 
  • Avoid overmixing.
Pan Preparation & Batter Making

Baking:

  • Divide the batter evenly among the three prepared pans. 
  • Use a measuring cup or kitchen scale to help keep the layers equal.
  • Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in their pans for 10–15 minutes. 
  • Gently loosen the edges with a thin knife, turn the cakes out onto cooling racks, and remove the parchment paper. 
  • Cool completely before frosting.
Baking

Frosting Making & Carrot Glazed Preparation:

  • Beat the softened butter and cream cheese until smooth and creamy. 
  • Add the vanilla extract, then gradually beat in the powdered sugar until smooth.
  • Refrigerate until needed. 
  • If the frosting becomes too firm to spread, let it soften slightly before assembling the cake.
  • Melt the butter in a skillet over medium heat. 
  • Add the sliced carrots and cook, stirring occasionally, until they begin to soften.
  • Add the cinnamon, almond extract, and a drizzle of honey. 
  • Remove the skillet from the heat before adding the brown rum, then return it to the heat and simmer gently until the carrots are tender and coated in a glossy glaze.
  • Taste and adjust the honey to your preferred sweetness. 
  • Let the glazed carrots cool completely.
Frosting Making & Carrot Glazed Preparation

Cake Assembling:

  • Place the first cake layer on a serving plate. 
  • Spread a thin, even layer of cream cheese frosting over the top, then sprinkle with cinnamon pecans.
  • Add the second layer and repeat. 
  • Place the third layer on top and spread with frosting.
  • Arrange the cooled glazed carrots over the top and finish with a sprinkle of the reserved cinnamon pecans. 
  • For extra flavor, you can also add some cooled glazed carrots between the layers.
  • Have fun with the presentation, share a slice with your family, and enjoy every rich, warmly spiced bite!
Cake Assembling

Finish

Top cream cheese frosting carrot cake with:

  • Cinnamon Pecans
  • Honey-rum glazed carrots

Cover the cake and refrigerate it for 1-2 hours before serving so that the flavors can combine together.

Scaling for Events:

One cake serves approximately 16 guests. For 32 guests, prepare two cakes, for 48 guests, prepare three. Keep the same pan size and bake in batches to maintain consistent layers. Servings will vary depending on slice size.

Chef’s Tip:

Toasted coconut, pineapple, and warm spices give this carrot cake its rich flavor and texture. I finish it with cinnamon pecans and honey-rum glazed carrots for a crunchy bite and a presentation special enough for any celebration, you might also like our Guyanese sponge cake, try it now!

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