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Saturday, August 18, 2012

♥ Carrot Tea Cake with Cream Cheese Frosting ♥

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup packed dark-brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup packed grated carrots (from about 2 carrots)
  • 1 bar (8 ounces) cream cheese, room temperature
  • 1 cup confectioners' sugar

Directions


  1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
  3. Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
Serves 8.

~~Everyday Food, March 2009~~

1 comment:

Annesphamily said...

Oh this is definately one I am going to make and share with you! Photo wise anyway! LOL! I just put some of my teacups in my china hutch and took some photos. I will have to set up a tea party for the autumn! Plus I have a Fantasia loaf pan from Princess House and that little loaf pan bakes like a dream! Thanks!