Name: Carrot Tea Cake With Cream Cheese Frosting
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, room temperature, plus more for pan; 1 1/4 cups all-purpose flour, plus more for pan (spooned and leveled); 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 teaspoons pure vanilla extract; 1 cup packed grated carrot (from about 2 carrots); 6 ounces cream cheese, room temperature; 1 cup confectioners' sugar

Portionen: 4 Personen

1/2 cup unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour, plus more for pan (spooned and leveled)
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 teaspoons pure vanilla extract
1 cup packed grated carrot (from about 2 carrots)
6 ounces cream cheese, room temperature
1 cup confectioners' sugar

1
Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan.
2
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3
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.
4
Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
5
Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.

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Carrot Tea Cake With Cream Cheese Frosting

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