Reviews (1)
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42 Ratings
5 star values:
11
4 star values:
17
3 star values:
7
2 star values:
4
1 star values:
3
Martha Stewart Member
Rating: Unrated
04/07/2012
Delicious cake
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Carrot Tea Cake
Recipe Summary
Yield: Serves 10 to 12
Ingredients
Ingredient Checklist
10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for mold
1 1/4 cups all-purpose flour, plus more for mold
1/2 cup plus 2 tablespoons packed light-brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed peeled grated carrots (4 to 5 carrots)
1 teaspoon baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1/2 cup walnuts, toasted, finely chopped
1 teaspoon confectioners’ sugar
Cook's Notes
Cake can be stored in an airtight container at room temperature up to 3 days.
Gallery
Carrot Tea Cake
Recipe Summary
Yield: Serves 10 to 12
Gallery
Carrot Tea Cake
Carrot Tea Cake
Carrot Tea Cake
Recipe Summary
Yield: Serves 10 to 12
Recipe Summary
Yield: Serves 10 to 12
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for mold
- 1 1/4 cups all-purpose flour, plus more for mold
- 1/2 cup plus 2 tablespoons packed light-brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup packed peeled grated carrots (4 to 5 carrots)
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 1/2 cup walnuts, toasted, finely chopped
- 1 teaspoon confectioners’ sugar
Directions
Preheat oven to 350 degrees. Butter a 9-inch (5-cup) trois freres mold or Bundt pan. Dust with flour, and tap out excess. Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
Add eggs, one at a time, mixing well after each addition. Add vanilla and carrots, and mix until just combined. Reduce speed to low. Add flour, baking powder, salt, and baking soda. Mix until just combined. Stir in walnuts.
Pour batter into the prepared mold. Bake until a cake tester inserted into center comes out clean, about 30 minutes. Let cool in pan on a wire rack 15 minutes. Turn out cake onto rack, and let cool completely. Before serving, dust with confectioners’ sugar.
Cook's Notes
Cake can be stored in an airtight container at room temperature up to 3 days.
Cook’s Notes
Cake can be stored in an airtight container at room temperature up to 3 days.
Reviews (1)
Add Rating & Review
42 Ratings
5 star values:
11
4 star values:
17
3 star values:
7
2 star values:
4
1 star values:
3
Martha Stewart Member
Rating: Unrated
04/07/2012
Delicious cake
Reviews (1)
Add Rating & Review
42 Ratings
5 star values:
11
4 star values:
17
3 star values:
7
2 star values:
4
1 star values:
3
Add Rating & Review
42 Ratings
5 star values:
11
4 star values:
17
3 star values:
7
2 star values:
4
1 star values:
3
42 Ratings
5 star values:
11
4 star values:
17
3 star values:
7
2 star values:
4
1 star values:
3
42 Ratings
5 star values:
11
4 star values:
17
3 star values:
7
2 star values:
4
1 star values:
3
- 5 star values:
- 11
- 4 star values:
- 17
- 3 star values:
- 7
- 2 star values:
- 4
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
04/07/2012
Delicious cake
Martha Stewart Member
Rating: Unrated
04/07/2012
Delicious cake
Rating: Unrated
All Reviews for Carrot Tea Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Carrot Tea Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
