Recipe for Carrot Cake, courtesy of Backstreet Restaurant's Dave Johnson

I didn't think I liked carrot cake. Then I tried the flavor-rich version cooked up, fresh and on-site, by Dave Johnson, chef and owner of Backstreet Restaurant. Below, he kindly shares his recipe with us.

Warning: One of the many reasons Backstreet has thrived for 25 years, this recipe might just ruin you for carrot cake anywhere else.


  • 3 eggs

  • 1 can pineapple chunks

  • 1 1/2 cups vegetable oil

  • 2 cups of sugar

  • 3 cups of flour

  • 2 tsp. vanilla

  • 2 tsp. baking soda

  • 1 tsp. baking powder

  • 1 1/2 tsp. salt

  • 2 tsp. ground cinnamon

  • 2 cups grated carrots

  • 1 1/2 cup walnuts, chopped

  • 8 oz. package of cream cheese, softened

  • Grated orange peel

  • Powdered sugar


  1. Blend the eggs.

  2. Roughly chop the pineapple.

  3. Combine with the eggs.

  4. Add the sugar, then the oil, and the remaining ingredients.  

  5. Bake in a floured pan (either layer cake or bundt pan will work).  

  6. Bake at 325 degrees for about 1 hour and 15 minutes.  

  7. Blend cream cheese, grated orange peel, and powdered sugar.

  8. After cooling, top cake with cream cheese mixture.


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