February 18, 2009

Carrot Tea Cake

1/2 cup Butter, room temperature
1-1/4 cups Flour
1 tsp. Baking Powder
1/2 tsp. Salt, Cinnamon, Baking Soda, & Nutmeg
1 cup grated Carrots, about 2 carrots
1 tsp. Vanilla Extract
1/2 cup Brown Sugar
2 Eggs

1 pkg. Cream Cheese, 8 oz.
1 cup Powdered Sugar
1/2 tsp. Vanilla

Preheat oven to 350 degrees. Butter and flour a 5x9 loaf pan. In a bowl, wish flour, baking powder, baking soda, salt, cinnamon, and nutmeg. With electric mixer, beat butter and brown sugar until fluffy. Beat in eggs and 1 tsp. vanilla. Beat in carrots. On low, gradually add flour mix, beating just until combined. Pour batter into prepared pan. Bake 40-45 mins. Let cool 5 mins. Turn out onto wire rack and cool completely before frosting.


Beat cream cheese, sugar and vanilla until fluffy. Frost top of cooled cake.

Makes 8 servings.