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Recipes: Desserts

Carrot Cake

Coconut Cream


Plantain Tart

a la Mode

Red Velvet


Rum Raisin

Bread Pudding

Sweet Potato


Carrot Cake with Cream Cheese Frosting



1 cup Unsalted butter (2 sticks)

2-1/2 cups all-purpose flour

6 medium carrots, medium grate

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

10 ounces sugar

1/4 cup dark brown sugar firmly packed

3 large eggs

6 oz. plain yogurt

6 oz. vegetable oil


8 oz. cream cheese

2 oz. unsalted butter, room temperature

1 teaspoon vanilla extract

9 oz. powdered sugar, sifted (approx. 2 cups)


Preheat oven to 350°F. Butter and flour a 9-inch round, 3-inch deep cake pan. Line the bottom with parchment paper. Set aside. Put grated carrots into a large mixing bowl and set aside. Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well- coated with the flour. In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt. With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325°F and bake for another 20 minutes or until the cake reaches 205 to 210°F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.


In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using. Yield: approximately 2 cups.

Coconut Cream Cake



2 cups sugar

1/2 cup butter, at room temperature

1/2 cup vegetable oil

5 eggs, separated

2 cups flour

1 teaspoon baking soda

1/2 cup ground pecans

1 cup buttermilk

1 cup freshly grated coconut


1/2 cup butter, at room temperature

8 oz. cream cheese, at room temperature

1 1/2 pounds powdered sugar

1 teaspoon pure vanilla extract

2 tablespoons milk

1 cup pecan pieces

1 cup grated coconut, unsweetened


Preheat oven to 350°F. Lightly grease and flour three 8-inch cake pans. Using an electric mixer, cream the sugar and butter. With the mixer running, add the oil and incorporate thoroughly. Add the egg yolks, one at a time, beating well after each yolk. In a separate bowl, sift the flour and baking soda together. Add the ground pecans to the flour mixture. Alternately add the flour mixture and buttermilk to the egg mixture. Mix thoroughly. Fold in the coconut. Using an electric mixer, in a separate bowl, beat the egg whites until stiff. Fold the egg whites into the batter. Pour the batter into the prepared pans. Bake the cakes for about 25 to 30 minutes or until the center of each cake is set. Remove the cakes from the oven and cool on a wire cake. After the cakes have cooled, invert each cake onto a piece of parchment paper. Set the cakes aside.

To make the frosting, use an electric mixer to cream the butter and cream cheese. Add the powdered sugar, vanilla and milk. Mix well. Fold in the pecan pieces. Spread a thin layer of the frosting on top of each cake. Place the layers of cake on top of each other. Ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the coconut.

Ms. Barker may have been the biggest loser at CFD, but that does not mean she will not occasionally bring in homemade baked goods or a home cooked meal for the office staff to enjoy. Here is her food for thought:

Plantain Tart a la Mode



1 Box Sabrina’s Delights Plantain Tarts

1 Pint of Ice Cream

Caramel Sauce



Bake plantain tarts according to directions on the box. Serve them with a scoop of your favorite ice cream and toppings. We paired it with coconut pineapple ice cream  with a drizzle of caramel syrup.  Now that is a sweet treat to reward yourself with!

Red Velvet Cupcakes



2 cups sugar

1/2 pound (2 sticks) butter, at room temperature

2 eggs

2 tablespoons cocoa powder

2 ounces red food coloring

2 1/2 cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 tablespoon vinegar


1 (8-ounce) package cream cheese

1 stick butter, softened

1 cup melted marshmallows

1 (1-pound) box confectioners’ sugar

1 cup shredded coconut



Preheat oven to 350°F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk.

Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3-8-inch round greased and floured pans or  lined cupcake pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.


Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut. Spread between layers and on top and sides of cooled cake.

Rum Raisin Bread Pudding



3 cups milk

3 tablespoons butter

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

3/4 cup packed brown sugar

 3 tablespoons rum

3/4 cup raisins

7 slices Royal Caribbean Bakery Hard Dough Bread, cubed

4 eggs, beaten


Preheat oven to 350 degrees F.

In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm.

Simmer and stir until sugar dissolves.

Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.

Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1-1/2-quart baking dish and bake for 50 minutes.

Sweet Potato Cheesecake




1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter


3 (8-ounce) packages cream cheese, at room temperature

15-ounce canned sweet yam

3 eggs plus 1 egg yolk

1/4 cup sour cream

1-1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

2 tablespoon all-purpose flour

2 teaspoons vanilla extract



Preheat oven to 350°F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.

For filling:

Beat cream cheese until smooth. Add sweet yam, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Dip knife in water before slicing.

117 Route 303, Suite B • Tappan, NY 10983 • Tel: 845.398.3000 • Fax: 845.398.3001 • Hours of Operation: Monday - Friday 8:00 am - 4:30 pm

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