I hate ’em.
They are one of the few foods I just really don’t like. I won’t go into the texturally reminiscent reasons why I don’t like them, lest I gross you out…so, I’ll leave it at that.
For all of my childhood and well into my adolescent years, I thought carrot cake required raisins. So, naturally, I avoided it…despite all the other goodness carrot cake packs, the thought of a sneaky raisin hidden in that spiced, moist crumb, deterred me for years.
Finally, I know better.
Finally I can enjoy the ultra moist, spiced, sometimes nut studded, cream cheese frosted, deliciousness that is carrot cake.
Carrot cake don’t need no raisins, girl!
I now L-O-V-E carrot cake, however, I don’t make it that often because many recipes just make too much.
Too many layers, too much commitment, too much temptation.
Then, I found this recipe via Martha, and it was like fate.
Carrot tea cake.
Not even with raisins.
Make it in a loaf pan…
Make it in a medium/smallish bundt pan.
Have a slice in the afternoon with a nice cup of tea and you might just feel like a fancy lady…or guy. Whatever.
Don’t even bother with the raisins, unless you want to…then go for it! Eat those raisins, be braver than me, it’s cool.
Gingery Carrot Tea Cake with Lemony Cream Cheese Frosting
Adapted from Martha Stewart
I added quit a bit more spice to this cake than the recipe called for, plus a bit of candied ginger for good measure. I just really like ginger + carrots.
1 stick (4oz.) of unsalted butter, softened
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 cup finely grated carrots
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1/4 cup chopped, candied ginger
Preheat oven to 350F. Grease a 6-cup loaf or bundt pan and set aside.
In a medium bowl whisk together flour, baking powder, baking soda, salt, dry spices, and candied ginger.
Beat together butter and brown sugar until light and fluffy. Add eggs one at a time, beating and scraping bowl after each addition, until well combined. Add vanilla and carrots, beat well. Fold in flour mixture until combined well, scrape into prepared pan and bake for 35-45 minutes, or until toothpick inserted into the center of the cake comes out clean. Cool in pan for 5 minutes before turning out onto a cooling rack. Cool completely before frosting.
Lemony Cream Cheese Frosting
1, 8oz. package cream cheese, softened
zest of 1 lemon
1 teaspoon fresh lemon juice
1 cup confectioners sugar
Beat cream cheese with lemon zest and juice until combined. Add sugar and beat until combined, light, and fluffy.