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US Customary
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Carrot Tea Cake
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
363
kcal
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
Calories:
363
kcal
|
Carbohydrates:
41
g
|
Protein:
4
g
|
Fat:
20
g
|
Saturated Fat:
11
g
|
Cholesterol:
96
mg
|
Sodium:
311
mg
|
Potassium:
186
mg
|
Sugar:
26
g
|
Vitamin A:
3090
IU
|
Vitamin C:
0.8
mg
|
Calcium:
77
mg
|
Iron:
1.3
mg