Carrot Tea Cake With Cream Cheese Frosting |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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From Martha Stewart. For those of us who don't like nuts:) Really cute little cake, perfect for when you don't have many people to serve! Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. 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.
4. 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.
5. Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
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