Carrot Tea Cake with Crean Cheese Frosting

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Original recipe from Martha Stewart

kept bysimbakins
recipe by

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Ingredients:

1/2 cup unsalted butter, room temperature, plus more for the pan
1 1/4 cups all-purpose flour (spooned and leveled_, plus more for the pan
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 teaspoon pure vanilla extract
1 cup packed grated carrots (from about 2 large carrots
1 bar (8 ounces) cream cheese, room temperature
1 cup confectioner's sugar

Preheat oven to 350 degrees F.
Butter and flour a 5-by-9 inch (6 cup) loaf pan.
In a bwl, whisk toether flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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.
Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes.
Let cool in pan for 5 minutes.
Take cake out or pan and place on a wire rack, and let cool completely.
Make frosting: Using a mixer, beat cream cheese, confectioner's sugar, and 1/2 teaspoon vanilla until fluffy.
Frost top of cooled cake,