Best Carrot Tea Cake Recipes

CARROT TEA CAKE WITH CREAM CHEESE FROSTING

Steps:

• 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.

CARROT "CAKE" TEA SANDWICHES

Steps:

• Trim crusts off of bread.
• Combine frosting, cream cheese, carrot and nuts.
• Spread filling evenly on bread, top with another slice of trimmed bread to create sandwiches.
• Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
• Chill for at least an hour before serving.

CARROT TEA CAKE

Steps:

• 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.

TEA ROOM CARROT CAKE

Steps:

• 1. Combine first 4 ingredients and mix well. Add carrots and coat thoroughly. In a seperate bowl, mix oil, eggs and sugar together. Add to carrot mixture and stir until well blended. Add any or all of the final 3 ingredients. (Although I am not generally a big fan of raisins, or coconut for that matter, in this case, use it all! It's part of why it's soooooo good!) Spray bundt pan with nonstick cooking spray and pour mixture into it. Let stand for 20 minutes before putting in the oven. Bake for 1 hour, or until middle springs back. (I'm not good at the "springs back" thing. I use a toothpick. If it comes out clean after being inserted into the bread, it's done. This is a sticky bread, so the toothpick will probably come out with sticky bits of bread on it, but if gooey batter is on the toothpick, it still needs some baking time. I would check it again every 5 minutes or so, depending on how gooey it still is.) Let cool in pan for 10-15 minutes before turning onto cooling rack. (I know that she has also made this in loaf pans, as she made it in bulk for our church events and the slices were like that of a typical loaf bread. If you use a loaf pan, adjust cooking times as needed.)

CARROT CAKE TEA SANDWICHES

Steps:

• 1. In medium bowl, combine cream cheese, carrots, sugar and pecans; stir to mix well.
• 2. Spread cream cheese mixture on half of bread slices. top with remaining bread slices.
• 3. Cut sandwiches into fingers

OLD VIRGINIA CARROT TEA CAKE

Steps:

• Preheat oven to 350°F.
• Prepare 10" tube or bundt pan by greasing well.
• In large bowl blend sugar and oil, beat in eggs one at a time.
• Add flour, tea powder, baking soda, baking powder, spices and salt.
• Beat well, then fold in carrots and pecans.
• Spoon into pan and bake 70 minutes.
• Remove from oven when done and cool on wire rack for 15 minutes, them remove from pan.
• For glaze: Mix together icing sugar and lemon juice then drizzle over cake when cooled.
• Option: Dust lightly with icing sugar instead of glaze.

CARROT TEA CAKE WITH CREAM CHEESE FROSTING

Steps:

• 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.

CARROT TEA CAKE

Steps:

• Preheat the oven to 350°F. Butter a 9-inch (5-cup) trois frères 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 the 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. The cake can be stored in an airtight container at room temperature up to 3 days.