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Carrot Tea Cake

This is a moist and not overly sweet cake with a tangy cream cheese frosting. The fresh grated carrots adds such a wonderful flavor when paired with my secret ingredient, orange zest!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert, Snack
Keyword: cakes, carrot cake, cream cheese, cream cheese frosting, desserts, Easter, easy desserts, holidays, moist cake, sweets, tea cake, trending, yum
Servings: 8 servings

Equipment

  • 5x9" bread loaf pan

Ingredients

  • 1 1/4 cup All purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup (1 stick) butter at room temperature
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 large eggs
  • 1/2 tbsp. orange zest
  • 2 carrots peeled and grated or 1 cup full
  • 1 1/2 tsp vanilla extract
  • 8 ounces (1 bar) cream cheese at room temperature
  • 1 cup powdered sugar
  • chopped pecans Topping, optional

Instructions

  • Preheat oven to 350°
  • Spray the bread pan with non stick cooking spray and set aside.
  • In a bowl add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Set aside.
  • Now in a mixing bowl with a standing mixer or electric mixer, add the butter and brown sugar.
    Beat until smooth and fluffy.
  • Next step is to add the eggs and 1 teaspoon of vanilla.
    Turn mixer on low and add the carrots and orange zest. Mix.
  • With the mixer still on low, add the flour and just mix until combined.
  • Pour into the bread pan.
  • Bake for 40-45 minutes or until a toothpick comes out clean.
  • Let the cake cool for 5 minutes and then turn cake out onto a wire rack to cool completely.
  • Let's mix up the frosting while it cools.
  • In a mixer or using a electric mixer, add the cream cheese, powdered sugar, and 1/2 tsp. of vanilla. Whip until smooth and fluffy.
  • Top the cake with frosting and chopped pecans.
    Keep the cake refrigerated for freshness.
  • ENJOY!