Crab Cakes

Crab Cakes

This dish was discovered on This was the first homemade carrot cake I’d ever baked, and it was fantastic. In the cake and frosting, the original recipe asked for 1 cup of nuts each, but I would suggest using only half of that amount, as I have written below. I had so much of it that I used it as a garnish. You can choose to do that or simply leave the icing empty.


4 eggs
Vegetable oil, 1 1/4 cups
White sugar, 2 cups, and 2 teaspoons of vanilla extract
2 cups of general-purpose flour
Baking soda, two tablespoons
Baking powder, two tablespoons
2 tablespoons of cinnamon and half a teaspoon of salt
3 cups of carrots, grated
a half-cup of chopped pecans


8 ounces of softened cream cheese, 1/2 cup softened butter, 4 cups confectioners’ sugar
Vanilla extract, 1 teaspoon
a half-cup of chopped pecans


1. Set oven to 350 degrees Fahrenheit (175 degrees C). Butter and flour a 9×13-inch pan.
2. Combine the eggs, oil, white sugar, and 2 teaspoons of vanilla in a large basin. Add the cinnamon, salt, baking powder, baking soda, and flour.

Add carrots and stir. Fold in pecans. Fill prepared pan with liquid.
3. Bake for 40 to 50 minutes in a preheated oven, or until a toothpick inserted in the middle of the cake comes out clean. After 10 minutes, remove from pan and let cool fully on wire rack.
4. Making Frosting Butter, cream cheese, confectioners’ sugar, and 1 teaspoon vanilla are combined in a medium basin. Mixture should be smooth and creamy after beating. Add chopped pecans and stir. The cake should be frost.

The recipe makes 2 dozen cupcakes. 27 to 30 minutes of baking