I am also from Maryland and although I made a number of adjustments, this is a very good basic recipe. Here is what changed: I used crushed tomatoes instead of stewed (28 oz can), used Birdseye frozen veggies, which has green beans, corn and peas (2 small bags), 1 1/2 cups cubed potatoes, 1/2 cup chopped savoy cabbage, 2 cans (not cups) of beef broth (low sodium), 1/4 cup brown sugar and 1 T. Worcheshire sauce. 3 Tablespoons of Old Bay was perfect for me, but for someone who isn't from the area, it might be a little too spicy. I cooked it much longer on low (about 2 hours), but I don't serve it until the next day so all of the flavors can develop.

Reviewed On: Aug. 13, 2009

I made this recipe for a party and it was wonderful! I followed what others have said--decrease the powdered sugar in the icing, increase the cinnamon by a 1/4 tsp (I used the Pampered Chef cinnamon), and I added a little nutmeg as well. I made mine in two 9" pans, and next time, I will make more icing. My husband ordered carrot cake at a restaurant this week and flat out told me mine was better!

Reviewed On: Aug. 17, 2004

I made this recipe for a luncheon at work and everyone raved about the recipe! I have made it twice since then, using different types of bread and it has come out wonderfully each time. I used the entire package of butterscotch chips, though.

Reviewed On: Mar. 12, 2004