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Carrot Tea Cake with Cream Cheese Frosting

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Grated carrot is the secret to the moist crumb and mellow sweetness of this loaf cake topped with thick swirls of tangy frosting.

Source: Everyday Food, March 2009
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
239
  • BLeighWilk
    28 MAY, 2017
    My family will love this❣️ Now to locate your German Chocolate Cake with Coconut Pecan Icing
    Reply
  • MS11344570
    11 MAY, 2015
    I am usually a fan of carrot cakes but this recipe was not one of the best. I made the cake but left out the frosting. The cake was not sweet enough and it tasted like something was still missing. I think it needs more sugar. Concerning the texture and moistiness of the cake, it was perfect !
    Reply
  • MS11773001
    20 MAR, 2014
    Here in Mexico the eggs are gigantic and full of flavor unlike in the States. They add a richness to bake goods like no other. So I followed the recipe but for one minor detail. I didn't have cinnamon so I put in garam masala… Voila! Great cake! Going to make this one many times over.
    Reply
  • robin1250
    27 JAN, 2014
    Made this for the first time yesterday. I followed the recipe exactly but added 1/2 cup of chopped pecans. The batter was perfectly moist (I can't imagine why people had problems with it) and the cake is delicious. It's so good, in fact, that I skipped the frosting and served it with whipped cream cheese. I'll definitely make this again.
    Reply
  • robertadc
    5 JUN, 2013
    I've made this cake twice -- both times I've used a total of three eggs and 1.5-2 times the amount of carrots called for in the original recipe. Also added a splash of milk or yogurt to make the batter smoother. Comes out delicious and moist every time!
    Reply
  • Virginiaaa
    15 OCT, 2012
    Batter turned out WAY too dry. I added these to the existing recipe...1 cup carrot, 1 egg, 1/4 cup white granulated sugar and 1/4 cup milk. It turned out excellent. Will definitely make this again (my way :))
    Reply
  • blazerrose
    2 MAR, 2012
    While some have thought this was dry if made as listed, I didn't have that problem. For some added sweetness, I added about a half a cup of golden raisins. To punch up the spice level just a bit, I added an 1/8 tsp of cloves (a secret my mom taught me - you don't notice the cloves, but the cinnamon becomes cinnamonyer).
    Reply
  • amiefifilapin
    6 DEC, 2011
    I found the cake moist enough, but it was definitely not SWEET ENOUGH! I like to eat my cakes without frostings or anything, but for this recipe, a delicious frosting may be mandatory. Otherwise, light and good for getting rid of those last few carrots. Pretty good.
    Reply
  • Turcotten
    19 SEP, 2011
    I added an extra egg as suggested as I was using medium sized ones and another cup of packed carrots and it was delicious. We didn't find it dry and the frosting complemented it perfectly.
    Reply
  • s_lippencott1
    13 DEC, 2010
    I have to agree that this recipe once mixed is quite dry. So, I remedied with an extra egg, a little milk, just enough to have the right texture for a loaf bread batter. Then I added a half cup chopped pecans, one cup dried cranberries, and fourth cup chopped dates. Well, my family and I thought it was perfect, very fluffy, moist, and a bit like cake but delicious!
    Reply

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