Queen Anne's Cake

Course : Cakes
Serves: 1 cake
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1 cup butter -- (2 sticks)
2 cups sugar
4 large eggs
2 cup grated carrots (approx. 6)
2 cup sifted all purpose flour
2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
8 ounces cream cheese -- softened
1 stick butter -- softened
1 teaspoon vanilla
1 package confectioners sugar
1/2 cup nuts -- chopped fine

Preparation / Directions:

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs and beat until smooth and silky (looking like mayonnaise and falls in ribbons from spoon). Beat in grated carrots. Combine dry ingredients and sift again. Fold into egg mixture by hand with spatula or whisk. Add vanilla and mix well. Spoon into 2 greased and floured 9 inch cake pans, no more than 3/4 full. Place on middle shelf of oven and bake 30 to 35 minutes. Cool 5 minutes and remove to cake rack. Variations: Spice Cake: Add 1/2 teaspoon ground allspice, 1/2 teaspoon ground mace or freshly grated nutmeg and 1/4 teaspoon ground cloves. Omit ginger. Ginger: Use up to 1 1/2 teaspoon ground ginger and 1 tablespoon brandy for ginger cake. Serve with whipped cream. Icing: Beat cream cheese and butter. Add vanilla, confectioners sugar and nuts. Continue to beat until spreading consistency.


Nutritional Information:

6373 Calories (kcal); 417g Total Fat; (57% calories from fat); 78g Protein; 605g Carbohydrate; 1748mg Cholesterol; 7125mg Sodium

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