Best Tea Room Carrot Cake Recipes

Carrot Tea Cake image

Provided by Martha Stewart

Yield Serves 10 to 12

Number Of Ingredients 11

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

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.

1940's Best Carrot Cake Recipe image

Provided by Raquel Grinnell

Categories Dessert

Time 1h15m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 14

2 cups white sugar
1 1/4 cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 cups carrots, grated
1 cup walnuts, chopped (pecans can be substituted)
12 ounces confectioners' sugar
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons milk

Steps:

Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

Nutrition Facts : Calories 549.1, Fat 30.2, SaturatedFat 6.5, Cholesterol 66.5, Sodium 411.7, Carbohydrate 66.6, Fiber 2, Sugar 50.7, Protein 5.6

Tea Room Carrot Cake image

Provided by Christine Whisenhunt

Time 1h30m

Number Of Ingredients 11

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.)