Ingredients Weight Measure
Vegetable oil 8 oz. 1/2 cup
Sugar 8 oz. 1 cup
Eggs, beaten 2 ea.
TABASCO® brand Original Red Sauce 1 oz. 2 Tbsp.
Flour 4-1/2 oz. 1 cup
Baking soda 1 tsp.
Baking powder 1 tsp.
Cinnamon 1 tsp.
Salt 1/2 tsp.
Carrots, peeled, grated 8 oz. 1-1/2 cups
Walnuts, chopped 2 oz. 1/2 cup + garnish
Cream cheese, softened 3 oz. 1/2 cup
Milk 3/4 oz. 1-1/2 Tbsp.
Vanilla extract 1 tsp.
Confectioners' sugar 4 oz. 3/4 cup


  1. To prepare the carrot cake, combine oil, sugar, eggs and TABASCO® Sauce. Mix well. Blend flour, baking soda, baking powder, cinnamon and salt; add to wet mixture. Add carrots and 1/2 cup walnuts. Mix well. Pour batter into a prepared 8" round baking pan. Bake in a 350°F oven for 35-40 minutes. Cool.
  2. To prepare the cream cheese glaze, combine cream cheese, milk, vanilla and confectioners' sugar. Mix well. Top the cake with cream cheese glaze and chopped walnuts. Cut the cake into 8 pieces.
  3. For each serving, serve 1 slice of cake on each plate.

Yield: 8 servings