Carrot Tea Cake

Pat Duran


This is great tasting cake not to sweet and very moist from the carrots. You will love the taste of the 2 kinds of ginger . The frosting also gives it a little kick with the lime....enjoy...

★★★★★ 1 vote
24 Hr 10 Min
40 Min


1/4 c
melted butter
1/4 c
vegetable oil
1 c
granulated sugar
2 large
1 1/2 c
all purpose flour
1/2 tsp
baking soda
1 1/2 tsp
baking powder
1/4 tsp
kosher salt
2 tsp
ground ginger
1/4 c
carrot juice
2 Tbsp
finely grated fresh ginger
1 1/2 c
coarsely shredded carrots (about 3 medium)


1Heat oven to 350^. Using non stick spray-spray an 8-inch round or square pan ,then trace around bottom of pan onto a piece of wax paper. Cut out the shape and place in bottom of pan-now spray paper. Set aside.
2In a large mixer bowl , combine sugar, butter, oil, carrot juice, eggs, and fresh ginger until combined.
3Add 1 cup of the flour; blend well. To the 1/2 cup of flour add the baking powder,ground ginger, baking soda and salt,Stir just until smooth.
4By hand stir in the carrots. Pour mixture into prepared pan. Bake for 40 minutes or until toothpick test done..Do not overbake. Let cake cool in pan on rack for about 10 minutes; then loosen edges and turn out onto rack. Turn right side up and let cool conpletely.
5Make a glaze:
In a small bowl , stir together
3/4 cup powdered sugar
Zest of 1/2 a lime or orange
1 or 2 Tbls. lime or orange juice --enough to make a thick flowing frosting and drizzle over cooled cake.

About Carrot Tea Cake

Course/Dish: Cakes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy