Carrot Tea Cake
- Aug 8, 2015
- 1 min read
Yield: 1 loaf
Ingredients
Cake:
• 1 1/2 cups freshly grated carrots
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 cup (1 stick) unsalted butter
• 2 large eggs, lightly beaten
• 1 large, ripe banana, mashed
• 1 1/2 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• walnuts, chopped, optional
Frosting:
• 1 (8 oz.) package cream cheese, room temperature
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
Directions
1. Preheat oven to 325º F and lightly grease a 9x5-inch loaf pan with butter or non-stick spray.
2. In a small bowl, mix flour, baking soda, cinnamon, nutmeg and salt together, and set aside.
3. In a large bowl or mixer, cream together butter and sugar until fluffy and lightened in colour. 3-4 minutes.
4. Beat in eggs, one at a time, then add vanilla extract.
5. Gradually add flour and mashed banana and mix until just combined.
6. Fold in grated carrots and mix until evenly dispersed.
7. Pour batter into greased loaf pan and place in oven. Bake for 55-60 minutes, or until toothpick inserted in centre comes out mostly clean.
8. Remove from oven and let cool 10 minutes, then turn out to wire rack to finish cooling.
9. In a bowl or mixer, beat cream cheese until creamy and smooth, then gradually mix in powdered sugar and vanilla extract.
10. Once desired consistency has been reached, spread frosting out over cooled loaf, top with chopped walnuts and enjoy!
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