Raisins.
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.
Thank goodness!
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…
or…
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.
More from my site
Hazelnut Crunch Pumpkin Cake with Brown Butter Cream Cheese Frosting
Applesauce Spice Cake with Brown Butter-Cream Cheese Frosting
Carrot Cupcakes with Orange & Vanilla Bean Cream Cheese Frosting
Triple Lemon Streusel Cake
Chocolate Snack Cake with Raspberry Cream Cheese Frosting
Chocolate Malt Peanut Butter Cake
I love this, it’s gonna be my next dessert – especially since a friend gave me a sandwich bag full of big ol’ chunks of candied ginger! I might just go on a crazy candied-ginger-spree with it.
Naomi, Yes! That’s pretty much the best gift a friend could give!
I’m so glad you’ve enlightened me with what to bake in my little bundt pan! And I really love that you served the cake in a pie tin. Lovely!
And yeah, raisins are the worst! And we’re not fools.
Ain’t no raisin gonna fool us girls! And thanks! That pie tin is from the sharpie pricing thrift store, 90cents yo!
Girrlll.. This post made me mucho happy to meet another blogger that shares my disguist for raisins. That cake looks ahhhmazing and I absolutely love all your vintagey props. Beeeeutiful. 🙂
Hi, I’m Australian, this recipe looks so good, but I don’t know how much an American “stick of butter is” how many grams would this be (or oz. and I’ll convert it myself!) thanks 🙂
R, It is 4 ounces of butter. Sorry about that!
I ADORE gingerbread with a lemon drizzle, and also adore carrot cake…so lets say that this recipe is pretty much perfect 🙂 Seriously delicious sounding and your photos are temptation personified. Saved this beauty for sure!
Ooh! Sasha, I hope you make it 😀
I am always blown away by your photos…gorgeous!
This cake looks delicious. Carrot cake is one of my favorite desserts, although I have no issues with raisins in mine 🙂
Thanks Maggie! You can add raisins…I guess, ha!
i loved this post!
the photos are so beautiful.
cindy… i have SUCH a problem with my cream cheese frosting turning elastic. any suggestions?
Thanks Katie!
As far as “elastic” frosting, I’m not sure! I usually beat the cream cheese until light and fluffy, then I add the sugar and mix until just combined…maybe that will help?
Raisins are the worst thing that ever happened to cake, cinnamon buns, bread, cookies, or pies — EVER. Who wants a treat full of rabbit dropping-like thingys? ONLY CRAZY PEOPLE.
Christine, totally agree!