We’re thrilled to introduce one of our favorite people behind the scenes—Executive Chef Jeff Stewart, whose culinary talent and creative flair inspire every dish at the Hill Country Herb Garden Restaurant. Born and raised right here in Fredericksburg, Jeff brings a unique blend of comfort and elevated cuisine to our kitchen. Today, he’s sharing a recipe that’s close to his heart: his signature and elevated take on Carrot Cake, a delicious dessert with warm spices, fresh ingredients, and a whole lot of Hill Country soul.

Meet Chef Jeff Stewart

Jeff Stewart began his culinary journey 19 years ago as a prep cook after moving to College Station following high school. His love for cooking quickly turned into a career filled with passion, creativity, and a drive to continuously grow.

With over 15 years of experience specializing in barbecue, Jeff has made that bold, smoky style his signature. But he also enjoys elevating comfort food classics with refined techniques and creative touches. Influenced by his brother, Chef Rob Stewart, and mentor Chef Henry Gutkin, Jeff brings a well-balanced approach that blends approachable flavors with fine-dining finesse.

 

Jeff’s dessert menu is just as impressive—featuring rotating seasonal specialties and guest favorites. His signature Carrot Cake is one of those treats you’ll want to enjoy again and again. Lucky for us, he’s sharing the recipe! One key ingredient you won’t want to skip or substitute is the applesauce—it’s what makes the cake exceptionally moist.

cream cheese frosting ingredients

Ingredients

Carrot Cake

    • 2 1⁄2 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp ground ginger
    • ¼ tsp ground nutmeg
    • ¼ tsp ground cloves
    • 2 tsp cinnamon
    • ½ tsp salt
    • 1 ½ cups brown sugar
    • ½ cup granulated sugar
    • ¾ cup vegetable or canola oil
    • 1 ½ tsp vanilla extract or paste
    • 4 large eggs
    • ¾ cup unsweetened applesauce
    • 2 ½ cups grated carrots
    • 1 ¾ cups chopped pecans

Cream Cheese Frosting

    • 16 oz cream cheese (softened)
    • ¾ cup butter (softened)
    • 4 cups powdered sugar
    • 2 tsp vanilla extract
    • Pinch of salt

Instructions

    1. Preheat oven to 350°F.
    2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ginger, nutmeg, cloves, cinnamon, and salt.
    3. In a separate bowl (or mixer), combine the wet ingredients: brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla. Mix until fully blended.
    4. Fold in the grated carrots and chopped pecans.
    5. Gently mix the wet ingredients into the dry using a spatula—do not overmix.
    6. Coat two 9×9″ cake pans with nonstick spray and line with parchment paper.
    7. Pour batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
    8. Cool cakes in pans on a wire rack for 25 minutes, then remove from pans and return to the rack to cool completely (about 10–15 more minutes).
    9. Make the frosting: Beat the cream cheese until smooth using a hand mixer or a stand mixer fitted with a paddle attachment. Add the butter and mix for 1 minute. Add the vanilla, then gradually mix in the powdered sugar, scraping down the sides of the bowl as needed.
    10. Assemble the cake: Level one layer with a knife and spread ¾ cup of frosting on top. Add the second layer and frost the top and sides. Sprinkle with extra pecans and enjoy!

 

A Slice of the Hill Country

Chef Jeff’s Carrot Cake is more than a dessert—it’s a comforting blend of tradition and creativity, just like his cooking philosophy. Whether you’re recreating it at home or joining us in the restaurant for a slice, this cake is a sweet reminder of the love and heart that goes into every dish at Hill Country Herb Garden. Don’t forget to tag us on Instagram and TikTok when you make your own Herb Garden Carrot Cake! To make your dining reservation at the restaurant, click here!