February 18, 2009
Carrot Tea Cake
CAKE: 1/2 cup Butter, room temperature 1-1/4 cups Flour 1 tsp. Baking Powder 1/2 tsp. Salt, Cinnamon, Baking Soda, & Nutmeg 1 cup grated Carrots, about 2 carrots 1 tsp. Vanilla Extract 1/2 cup Brown Sugar 2 Eggs FROSTING: 1 pkg. Cream Cheese, 8 oz. 1 cup Powdered Sugar 1/2 tsp. Vanilla |
CAKE: Preheat oven to 350 degrees. Butter and flour a 5x9 loaf pan. In a bowl, wish flour, baking powder, baking soda, salt, cinnamon, and nutmeg. With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs and 1 tsp. vanilla. Beat in carrots. On low, gradually add flour mix, beating just until combined. Pour batter into prepared pan. Bake 40-45 mins. Let cool 5 mins. Turn out onto wire rack and cool completely before frosting. FROSTING: Beat cream cheese, sugar and vanilla until fluffy. Frost top of cooled cake. Makes 8 servings. |