Chocolate Cake of the Month: Renee Shepards Chocolate Chip Carrot Cake

Thursday November 24, 2016

An irresistible moist and flavorful old fashioned cake; be prepared to share this recipe! Renee Shepherd is widely regarded as a pioneering innovator in introducing international vegetables, flowers and herbs to home gardeners and gourmet restaurants. If you are a gardener, you will know Renee’s Garden seed catalog from Felton California. She founded Shepherd’s Garden Seeds in 1985 (later selling the company) and established Renee’s Garden to do what she likes best – searching out the very best seeds from around the world, testing them in her own gardens, cooking and developing recipes around their unique characteristics, and sharing them with other gardeners.Renee Shepherd is the president of Renee’s Garden Seeds, with over 25 years of experience in the heirloom garden seed business. Visit our website at Renees for gardening ideas, growing tips, variety photos and suggestions for home gardeners for success with growing from seed. Renee has written a few cookbooks based on what she harvests. This is one of her most popular recipes.


1 cup unsalted butter, at room temperature

2 cups sugar

3 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon salt

2 tablespoons unsweetened cocoa

1/2 cup water or orange juice

1 tablespoon vanilla extract

2 cups shredded carrots (3 to 4 medium)

3/4 cup chopped nuts (optional)

3/4 cup chocolate chips

9 by 13 inch pan


Preheat oven to 350 degrees F.

Cream butter and sugar until light and fluffy in a stand mixer with the paddle attachment. Add eggs one at a time, beating well after each addition. Sift dry ingredients together; add to creamed mixture alternately with water and vanilla. Fold in carrots, nuts, and chips on low. Turn into a greased and floured 9- x13-inch rectangular flat pan. Bake for 45 minutes, until a cake tester inserted in the center comes out clean. Cool in the pan on a wire rack at least 1 hour. Spread with Orange Cream Cheese Frosting.

layer cake

Fresh Orange Cream Cheese Frosting


1/4 cup butter, at room temperature

1 package (8 ounces) cream cheese, at room temperature

1 teaspoon vanilla extract

1 teaspoon grated orange zest (orange part of peel-1 medium orange)

2 cups powdered sugar, measured and then sifted

2 to 3 teaspoons milk


In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13×9-inch cake or fill and frost round layers with frosting. Store in refrigerator.

Serves 8 to 10

text copyright Beth Hensperger 2016. Recipe copyright Renee Shepherd.

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

Your Comments

0 comments Comments Feed

There are no comments yet, be the first!

Leave a Reply