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A Cooking Adventure with Thom

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Carrot Cake
with Black Walnut Frosting

Thom Hackett
Orignial Recipe from Lois Ann Howard
Servings: 5


Carrot Cake





1 cup sugar
3 eggs
⅔ cup Grape seed Oil
1 tsp Vanilla
1 cups all-purpose flour
2 tsp Cinnamon
tsp Cloves (Ground)
tsp Nutmeg
tsp Allspice
tsp salt
1 tsp Baking Powder
1 tsp baking soda
2 cups finely-grated carrots
1 cup walnuts, chopped

1 (8 oz) package cream cheese
⅓ cup butter (room temperature)
2 cups powdered sugar
tsp Black Walnut Extract
 tsp Vanilla Nut Extract

Cooking Method

Preheat oven to 350F.

  1. Spray two 9-inch round pans (2 inches high) with Cooking Spray and dust with flour.

  2. Combine sugar, oil and eggs and beat for one minute.

  3. Mix in vanilla.

  4. Mix in all remaining ingredients except carrots and nuts

  5. Beat about one minute.

  6. Fold in carrots and nuts.

  7. Pour into pans and bake for 30 minutes.

Beat butter, cream cheese and extracts until smooth.

  • Add powdered sugar cup at a time and beat until frosting reaches a spreading consistency.

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