Carrot Tea Cake

Loaf on a marble slab on a wooden table.

Print Pin

5 from 1 vote

From Martha Stewart.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 363kcal

Author Olivia

Ingredients

CAKE

1/2 cup unsalted butter room temperature
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon ground
1/2 tsp nutmeg ground
1/2 cup dark-brown sugar packed
2 large eggs
1 tsp vanilla extract
1 cup grated carrots packed, about 2-3 carrots

FROSTING

8 oz cream cheese room temperature
1 cup powdered sugar
1/2 tsp vanilla extract

US Customary - Metric

Instructions

CAKE

Preheat oven to 350°F.
Butter and flour a 9x5" loaf pan (I used Homemade Cake Release).
In a bowl, whisk together all dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg).
In a mixer with the paddle attachment, beat the butter and brown sugar until light and fluffy (on med-high speed).
Beat in eggs one at a time and 1 teaspoon vanilla.
Beat in carrots.
With mixer on low, gradually add flour mixture; beat until just combined.
Transfer the batter to the pan and bake until a toothpick inserted in center comes out clean, approx. 40 to 45 minutes.
Let cool in pan for 5 minutes. Turn cake out onto a wire rack, and let cool completely.

FROSTING

Using mixer with a paddle attachment, beat the cream cheese, icing sugar, and 1/2 teaspoon vanilla until fluffy.
Spread on cooled cake.

Nutrition

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