CARROT TEA CAKE WITH CREAM CHEESE FROSTING

Carrot Tea Cake With Cream Cheese Frosting image

Provided by run for your life

Categories Dessert

Time 1h

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 13

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1/2 cup unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour, plus more for pan (spooned and leveled)
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 carrot (from about 2 carrots)
6 ounces cream cheese, room temperature
1 cup confectioners' sugar

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.

Nutrition Facts : Calories 384.9, Fat 20.5, SaturatedFat 12.4, Cholesterol 106.8, Sodium 366.9, Carbohydrate 45.6, Fiber 1, Sugar 28.9, Protein 5.5