Tuesday, March 10, 2015
Carrot Tea Cake From Martha Stewart's Cakes Book
I have to say that carrot cake is one of my all time favorite cakes. But the thing is, they can vary so much in quality. And they are rather time-consuming to make.
I came across this easy recipe for whenever I need a quick carrot cake fix. It's moist and delicious, and the cream cheese frosting is simply fabulous. It's baked in a loaf pan, and the perfect size for snacking, or having a slice with a cup of tea or coffee.
It is from the book Martha Stewart's Cakes. I just love this book, and it includes over a 150 cake recipes, including ones for bundts, loaves, layers, coffee cakes, and more.
Recipe for Carrot Tea Cake
1/2 cup unsalted butter (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour, plus more for the pan
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup packed grated carrots (from about 2 carrots
8 ounces (1 bar) cream cheese, room temperature
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
Make the cake:
Preheat oven to 350 degrees. Butter a 9x5 inch loaf pan, dust with flour, tapping out excess. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
With an electric mixer on medium-high speed, beat butter and brown sugar until pale and fluffy, 3-5 minutes. Beat in eggs and vanilla until incorporated, scraping down sides of bowl as necessary.
Beat in carrots. Reduce speed to low. Gradually add flour mixture, beat until just combined.
Transfer batter to prepared pan, smooth top with spatula. Bake until a cake tester comes out clean, 40-45 minutes. Transfer pan to a wire rack to cool 15 minutes. Turn out cake onto wire rack to cool completely.
Make the frosting:
With an electric mixer on medium-high speed, beat cream cheese, confectioners' sugar, and vanilla until fluffy. Spread frosting over top of cake.
I originally published this last spring. It's so good and perfect for the season, so I wanted to share it again.
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