Carrot Tea Cake

I love loaves – they’re so easy to make and they taste delicious. They go great with tea or coffee, and are perfect for breakfast (you know you’ve done it). The recipe for this Carrot Tea Cake comes from baking maven Martha Stewart. She’s pretty much my go-to when looking to try a new recipe. I have a couple of her books which I reference often, namely her Cakes and Cookies books, both of which I got at Homesense for a steal.

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I highly recommend these books! This is also where the recipe for The Perfect Chocolate Chip Cookie came from.

This loaf was super easy to make, though I made one rookie mistake. I was too lazy to bust out (and later clean) the food processor, so I opted to shred the carrots by hand with my little IKEA grater. This took WAY longer than I expected it to, and I’m sure I could have used and cleaned the food processor 5 times over in the time it took me to do this. Never again.

I had some issues with the frosting as well. I have never had luck with cream cheese frosting – it always turns out WAY too soft and not at all spreadable. I mean, I could have let it set in the fridge for a bit to stiffen up, but patience is not one of my virtues. Next time I think I’ll do 1/2 butter 1/2 cream cheese so it’s a bit stiffer.

Tasted pretty damn good though!

If you like carrot cake, you’ll love this loaf. All the goodness of a carrot cake with half the effort.

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Carrot Tea Cake

5 from 1 vote

From Martha Stewart.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9

Calories 363kcal

Author Olivia

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

Instructions

 

CAKE

• Preheat oven to 350°F.
• Butter and flour a 9×5″ 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.

Calories: 363kcalCarbohydrates: 41gProtein: 4gFat: 20gSaturated Fat: 11gCholesterol: 96mgSodium: 311mgPotassium: 186mgSugar: 26gVitamin A: 3090IUVitamin C: 0.8mgCalcium: 77mgIron: 1.3mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.