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Carrot Tea Cake with Cream Cheese Frosting

Martha Stewart
  • 60 minutes
  • Serves 8

INGREDIENTS

1 cup

Carrots, packed

2

Eggs, large

1 1/4 cups

All-purpose flour

1 tsp

Baking powder

1/2 tsp

Baking soda

1/2 cup

Brown sugar, packed dark

1/2 tsp

Cinnamon, ground

1 cup

Confectioners' sugar

1/2 tsp

Nutmeg, ground

1/2 tsp

Salt

1 1/2 tsp

Vanilla extract, pure

1/2 cup

Butter, unsalted

1

Bar (8 ounces) cream cheese, room temperature