What? A veggie? You betcha! Easter is just around the corner and in order to get in that dyed egg-bunny hopping-chocolate candies mood, I think a few carrot desserts are the perfect solution. And quite honestly, I've been dying for the St. Patrick's Day festivities to subside so I could officially begin testing out a number of carrots desserts that I've been collecting. And yes, I'm a seasonal person so I did have to wait until after the green holiday to begin my Easter baking ☺
For today's Tried & True Tuesday, I'm giving you a wonderfully moist, spiced carrot cake [loaf] topped with a rich cream cheese frosting that no one can resist. I actually brought this little loaf of goodness into the office last spring for Treat Day and from the tiny crumbs sitting on the plate at the end of the gathering, I would say it was fairly liked...
This Carrot Tea Cake recipe comes from my good friend [wink, wink] Martha Stewart. I've tried several of her recipes and even though I've stumbled across a dud or two, this is NOT one of them. Another plus? The cake itself is made in a loaf pan, making the process that much easier. Stir a few ingredients here and there, place in pan, bake, frost, and voila! A luscious frosting-topped cake [loaf, I can't decide what to call it...] that's sure to please! Let the Easter season begin! .
Carrot Tea Cake
1/2 c. unsalted butter, room temperature
1-1/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 c. dark brown sugar, packed
1-1/2 tsp. vanilla extract
1 c. packed grated carrots (about 2 carrots)
1 (8 oz.) package cream cheese, room temperature
1 c. powdered sugar
- Heat oven to 350°F. Butter and flour 9x5-inch loaf pan. In bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Using mixer, beat butter and brown sugar until light and fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in carrots. With mixer on low speed, gradually add flour mixture and beat until just combined. Transfer batter to pan; bake 40 to 45 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan for 5 minutes. Turn out to wire rack to cool completely.
- For frosting, beat cream cheese, powdered sugar and 1/2 teaspoon vanilla extract, until fluffy. Frost top of cooled cake.
Yield: 1 loaf
- Make sure the cake is completely cooled before frosting, otherwise the cream cheese will begin to melt. Not very pretty...