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Recipe for family meals :

Carrot Cake with Cream Cheese Frosting

This recipe is from Chesapeake Bay Cooking which specialises in shellfish and seafood recipes as well as the famous Maryland Stuffed Ham recipes.


2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
4 large eggs
1 cup sugar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 cup cooking oil
3 cups carrots, shredded
3/4 cup chopped pecans
1/2 pound cream cheese, softened
1/4 cup unsalted butter
1 teaspoon vanilla extract
3 cups powdered sugar
1 cup pecans, finely chopped

  • Preheat oven to 350°F.
  • Butter and flour 2 x 9 inch round cake pans and set aside.
  • Sift together in a bowl the all purpose flour, baking soda, cinnamon, nutmeg, ground cloves and teaspoon of salt.
  • Combine eggs, sugar, brown sugar, vanilla extract in a large mixing bowl. Beat with an electric mixer until sugars have dissolved and mixture is thickened.
  • Reduce mixer speed to low and gradually add oil in a steady stream until incorporated.
  • Add flour mixture and lightly beat just until mixed thoroughly. Fold in carrots and nuts.
  • Divide between prepared pans. Bake for 40 minutes or until a toothpick comes out clean when inserted in center. Cool 10 minutes in pans on wire racks. Remove cakes from pans and cool completely on wire racks.
  • Preparation of Cream Cheese Frosting: combine cream cheese, unsalted butter and 1 teaspoon vanilla extract in a mixing bowl. Beat with an electric mixer until smooth. Add powdered sugar and continue beating until smooth.
  • Assemble cake by centering one layer on a serving plate.
  • Evenly spread 1/3 of the cream cheese mixture over top. Center remaining cake layer over top. Spread remaining frosting over top and sides of cake. Sprinkle chopped pecans on top of frosted cake.

Makes 1

Chesapeake Bay Cooking