Carrot Tea Cake Recipe

Name: Carrot Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for mold; 1 1/4 cups all-purpose flour, plus more for mold; 1/2 cup plus 2 tablespoons packed light-brown sugar; 2 large eggs; 1 1/2 teaspoons pure vanilla extract; 1 cup packed peeled grated carrots (4 to 5 carrots); 1 teaspoon baking powder; 1 teaspoon coarse salt; 1/2 teaspoon baking soda; 1/2 cup walnuts, toasted, finely chopped; 1 teaspoon confectioners sugar

Servings: persons

10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for mold
1 1/4 cups all-purpose flour, plus more for mold
1/2 cup plus 2 tablespoons packed light-brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed peeled grated carrots (4 to 5 carrots)
1 teaspoon baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1/2 cup walnuts, toasted, finely chopped
1 teaspoon confectioners sugar

1
Preheat the oven to 350F.
2
Butter a 9-inch (5-cup) trois freres mold or Bundt pan.
3
Dust with flour, and tap out excess.
4
Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment.
5
Mix on medium-high speed until pale and fluffy, about 3 minutes.
6
Add eggs, one at a time, mixing well after each addition.
7
Add the vanilla and carrots, and mix until just combined.
8
Reduce speed to low.
9
Add flour, baking powder, salt, and baking soda.
10
Mix until just combined.
11
Stir in walnuts.
12
Pour batter into the prepared mold.
13
Bake until a cake tester inserted into center comes out clean, about 30 minutes.
14
Let cool in pan on a wire rack 15 minutes.
15
Turn out cake onto rack, and let cool completely.
16
Before serving, dust with confectioners sugar.
17
The cake can be stored in an airtight container at room temperature up to 3 days.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for mold, 1 1/4 cups all-purpose flour, plus more for mold, 1/2 cup plus 2 tablespoons packed light-brown sugar, 2 large eggs, and more.

Yes, Carrot Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Tea Cake

How did you like this recipe?

Frequently Asked Questions