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Carrot Tea Cake with Cream Cheese Frosting

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



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How would you rate this recipe?
  • BLeighWilk
    28 MAY, 2017
    My family will love this❣️ Now to locate your German Chocolate Cake with Coconut Pecan Icing
  • 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 !
  • 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.
  • 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.
  • 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!
  • 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 :))
  • 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).
  • 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.
  • 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.
  • 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!

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