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 cream-cheese frosting.
Everyday Food, March 2009
238 Ratings
- 5 star values: 60
- 4 star values: 92
- 3 star values: 45
- 2 star values: 31
- 1 star values: 10
Martha Stewart Member
Rating: 1.0 stars
04/01/2020 not good
Martha Stewart Member
Rating: 1.0 stars
04/01/2020 Was not happy with this at all. Came out flat and dry and I followed directions to the letter. Don't bother with this one. Save your ingredients.
Martha Stewart Member
Rating: Unrated
05/28/2017 My family will love this❣️ Now to locate your German Chocolate Cake with Coconut Pecan Icing
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Martha Stewart Member
Rating: Unrated
05/11/2015 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 !
Martha Stewart Member
Rating: 5 stars
03/20/2014 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.
Martha Stewart Member
Rating: 5 stars
01/27/2014 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.
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Martha Stewart Member
Rating: 4 stars
06/05/2013 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!
Martha Stewart Member
Rating: Unrated
10/15/2012 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 :))
Martha Stewart Member
Rating: 4 stars
03/02/2012 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).
Martha Stewart Member
Rating: Unrated
12/06/2011 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.
Martha Stewart Member
Rating: 4 stars
09/19/2011 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.
Martha Stewart Member
Rating: Unrated
12/13/2010 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!
Martha Stewart Member
Rating: Unrated
07/26/2010 I recently made this loaf cake. While the flavor was nice, it was a little dry. Compared to most of the other quick bread recipes on this site, it seems to be missing an ingredient (oil, buttermilk, sour cream) that might give it more moisture. I am normally 100% happy with other Martha recipes for baked goods, but the carrots don't do enough on their own. It was very fast and easy to make, but if you are looking for something with a moist carrot cake quality, this is not the answer.