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Gallery Carrot Tea Cake with Cream Cheese Frosting Recipe Summary prep: 15 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup packed dark-brown sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 1 cup packed grated carrots (from about 2 carrots) 1 bar (8 ounces) cream cheese, room temperature 1 cup confectioners’ sugar
Gallery Carrot Tea Cake with Cream Cheese Frosting
Recipe Summary prep: 15 mins total: 1 hr Servings: 8
Gallery
Carrot Tea Cake with Cream Cheese Frosting
Carrot Tea Cake with Cream Cheese Frosting
Carrot Tea Cake with Cream Cheese Frosting
Recipe Summary prep: 15 mins total: 1 hr Servings: 8
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 8
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup packed dark-brown sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 1 cup packed grated carrots (from about 2 carrots) 1 bar (8 ounces) cream cheese, room temperature 1 cup confectioners’ sugar
Directions
Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
Make frosting: Using mixer, beat cream cheese, confectioners’ sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
Reviews (11)
Add Rating & Review 238 Ratings 5 star values: 60 4 star values: 92 3 star values: 45 2 star values: 31 1 star values: 10
Load More Reviews
Reviews (11)
Add Rating & Review 238 Ratings 5 star values: 60 4 star values: 92 3 star values: 45 2 star values: 31 1 star values: 10
Add Rating & Review
238 Ratings 5 star values: 60 4 star values: 92 3 star values: 45 2 star values: 31 1 star values: 10
238 Ratings 5 star values: 60 4 star values: 92 3 star values: 45 2 star values: 31 1 star values: 10
238 Ratings 5 star values: 60 4 star values: 92 3 star values: 45 2 star values: 31 1 star values: 10
5 star values: 60 4 star values: 92 3 star values: 45 2 star values: 31 1 star values: 10
Martha Stewart Member Rating: 1.0 stars 04/01/2020 not good Martha Stewart Member Rating: 1.0 stars 04/01/2020 Was not happy with this at all. Came out flat and dry and I followed directions to the letter. Don't bother with this one. Save your ingredients. Martha Stewart Member Rating: Unrated 05/28/2017 My family will love this❣️ Now to locate your German Chocolate Cake with Coconut Pecan Icing Martha Stewart Member Rating: Unrated 05/11/2015 I am usually a fan of carrot cakes but this recipe was not one of the best. I made the cake but left out the frosting. The cake was not sweet enough and it tasted like something was still missing. I think it needs more sugar. Concerning the texture and moistiness of the cake, it was perfect ! Martha Stewart Member Rating: 5 stars 03/20/2014 Here in Mexico the eggs are gigantic and full of flavor unlike in the States. They add a richness to bake goods like no other. So I followed the recipe but for one minor detail. I didn't have cinnamon so I put in garam masala… Voila! Great cake! Going to make this one many times over. Martha Stewart Member Rating: 5 stars 01/27/2014 Made this for the first time yesterday. I followed the recipe exactly but added 1/2 cup of chopped pecans. The batter was perfectly moist (I can't imagine why people had problems with it) and the cake is delicious. It's so good, in fact, that I skipped the frosting and served it with whipped cream cheese. I'll definitely make this again. Martha Stewart Member Rating: 4 stars 06/05/2013 I've made this cake twice -- both times I've used a total of three eggs and 1.5-2 times the amount of carrots called for in the original recipe. Also added a splash of milk or yogurt to make the batter smoother. Comes out delicious and moist every time! Martha Stewart Member Rating: Unrated 10/15/2012 Batter turned out WAY too dry. I added these to the existing recipe...1 cup carrot, 1 egg, 1/4 cup white granulated sugar and 1/4 cup milk. It turned out excellent. Will definitely make this again (my way :)) Martha Stewart Member Rating: 4 stars 03/02/2012 While some have thought this was dry if made as listed, I didn't have that problem. For some added sweetness, I added about a half a cup of golden raisins. To punch up the spice level just a bit, I added an 1/8 tsp of cloves (a secret my mom taught me - you don't notice the cloves, but the cinnamon becomes cinnamonyer). Martha Stewart Member Rating: Unrated 12/06/2011 I found the cake moist enough, but it was definitely not SWEET ENOUGH! I like to eat my cakes without frostings or anything, but for this recipe, a delicious frosting may be mandatory. Otherwise, light and good for getting rid of those last few carrots. Pretty good. Martha Stewart Member Rating: 4 stars 09/19/2011 I added an extra egg as suggested as I was using medium sized ones and another cup of packed carrots and it was delicious. We didn't find it dry and the frosting complemented it perfectly. Martha Stewart Member Rating: Unrated 12/13/2010 I have to agree that this recipe once mixed is quite dry. So, I remedied with an extra egg, a little milk, just enough to have the right texture for a loaf bread batter. Then I added a half cup chopped pecans, one cup dried cranberries, and fourth cup chopped dates. Well, my family and I thought it was perfect, very fluffy, moist, and a bit like cake but delicious! Martha Stewart Member Rating: Unrated 07/26/2010 I recently made this loaf cake. While the flavor was nice, it was a little dry. Compared to most of the other quick bread recipes on this site, it seems to be missing an ingredient (oil, buttermilk, sour cream) that might give it more moisture. I am normally 100% happy with other Martha recipes for baked goods, but the carrots don't do enough on their own. It was very fast and easy to make, but if you are looking for something with a moist carrot cake quality, this is not the answer.Martha Stewart Member
Rating: 1.0 stars 04/01/2020
not good
Rating: 1.0 stars
Was not happy with this at all. Came out flat and dry and I followed directions to the letter. Don’t bother with this one. Save your ingredients.
Rating: Unrated 05/28/2017
My family will love this❣️ Now to locate your German Chocolate Cake with Coconut Pecan Icing
Rating: Unrated
Rating: Unrated 05/11/2015
I am usually a fan of carrot cakes but this recipe was not one of the best. I made the cake but left out the frosting. The cake was not sweet enough and it tasted like something was still missing. I think it needs more sugar. Concerning the texture and moistiness of the cake, it was perfect !
Rating: 5 stars 03/20/2014
Here in Mexico the eggs are gigantic and full of flavor unlike in the States. They add a richness to bake goods like no other. So I followed the recipe but for one minor detail. I didn’t have cinnamon so I put in garam masala… Voila! Great cake! Going to make this one many times over.
Rating: 5 stars
Rating: 5 stars 01/27/2014
Made this for the first time yesterday. I followed the recipe exactly but added 1/2 cup of chopped pecans. The batter was perfectly moist (I can’t imagine why people had problems with it) and the cake is delicious. It’s so good, in fact, that I skipped the frosting and served it with whipped cream cheese. I’ll definitely make this again.
Rating: 4 stars 06/05/2013
I’ve made this cake twice – both times I’ve used a total of three eggs and 1.5-2 times the amount of carrots called for in the original recipe. Also added a splash of milk or yogurt to make the batter smoother. Comes out delicious and moist every time!
Rating: 4 stars
Rating: Unrated 10/15/2012
Batter turned out WAY too dry. I added these to the existing recipe…1 cup carrot, 1 egg, 1/4 cup white granulated sugar and 1/4 cup milk. It turned out excellent. Will definitely make this again (my way :))
Rating: 4 stars 03/02/2012
While some have thought this was dry if made as listed, I didn’t have that problem. For some added sweetness, I added about a half a cup of golden raisins. To punch up the spice level just a bit, I added an 1/8 tsp of cloves (a secret my mom taught me - you don’t notice the cloves, but the cinnamon becomes cinnamonyer).
Rating: Unrated 12/06/2011
I found the cake moist enough, but it was definitely not SWEET ENOUGH! I like to eat my cakes without frostings or anything, but for this recipe, a delicious frosting may be mandatory. Otherwise, light and good for getting rid of those last few carrots. Pretty good.
Rating: 4 stars 09/19/2011
I added an extra egg as suggested as I was using medium sized ones and another cup of packed carrots and it was delicious. We didn’t find it dry and the frosting complemented it perfectly.
Rating: Unrated 12/13/2010
I have to agree that this recipe once mixed is quite dry. So, I remedied with an extra egg, a little milk, just enough to have the right texture for a loaf bread batter. Then I added a half cup chopped pecans, one cup dried cranberries, and fourth cup chopped dates. Well, my family and I thought it was perfect, very fluffy, moist, and a bit like cake but delicious!
Rating: Unrated 07/26/2010
I recently made this loaf cake. While the flavor was nice, it was a little dry. Compared to most of the other quick bread recipes on this site, it seems to be missing an ingredient (oil, buttermilk, sour cream) that might give it more moisture. I am normally 100% happy with other Martha recipes for baked goods, but the carrots don’t do enough on their own. It was very fast and easy to make, but if you are looking for something with a moist carrot cake quality, this is not the answer.
All Reviews for Carrot Tea Cake with Cream Cheese Frosting
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Carrot Tea Cake with Cream Cheese Frosting
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
