Carrot Tea Cake

Carrot Tea Cake with Cream Cheese Frosting

Posted by Olivia B.

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All the goodness of a carrot cake with half the effort.

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You Will Need (16 things)

  • Cake

  • ½ cup Unsalted Butter (room temperature)
  • 1 ¼ cup Flour
  • ½ tsp Baking Soda
  • 1 Baking Powder
  • ½ Salt
  • ½ Ground Cinnamon
  • ½ Ground Nutmeg
  • ½ cup packed Dark Brown Sugar
  • 2 large Eggs
  • 1 tsp Vanilla
  • 1 cup Packed Grated Carrot(s) (2-3 carrots)

  • Frosting

  • 8 oz (1 bar) Cream Cheese (room temperature)
  • 1 cup Icing Sugar (sifted)
  • ½ tsp Vanilla

Steps (8 steps, 60 minutes)

  1. 1

    Preheat oven to 350°F. Butter and flour a 9x5" loaf pan (I used Homemade Cake Release).

  2. 2

    In a bowl, whisk together all dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg).

  3. 3

    In a mixer with the paddle attachment, beat the butter and brown sugar until light and fluffy (on med-high speed).

  4. 4

    Beat in eggs one at a time and 1 teaspoon vanilla. Beat in carrots.

  5. 5

    With mixer on low, gradually add flour mixture; beat until just combined.

  6. 6

    Transfer the batter to the pan and bake until a toothpick inserted in center comes out clean, approx. 40 to 45 minutes.

  7. 7

    Let cool in pan for 5 minutes. Turn cake out onto a wire rack, and let cool completely.

  8. 8

    Frosting: Using mixer with a paddle attachment, beat the cream cheese, icing sugar, and ½ teaspoon vanilla until fluffy.
    Spread on cooled cake.