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Carrot Tea Cake With Cream Cheese Frosting

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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!”
READY IN:
1hr
SERVES:
8
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

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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