Tea Room Carrot Cake

Christine Whisenhunt


This recipe is perfect for teas, holidays, or any occasion you can come up with for an excuse to make it...like breakfast! LOL Since I have been posting a lot of cookie and cake recipes for the holidays, I thought I would include this one. This recipe is from the woman who did all the food events at the church we used to go to. She is one of the best cooks I have ever met and this carrot bread is the best I've ever had in my life! I have tried many carrot cake and bread recipes, as I love them, and this one deserves an award! After she made it for a ladies tea we had, when I went to put together a church cookbook, this was one of her recipes people kept most requesting. Thankfully, she is always willing to share her gifts AND recipes. So, here's to you, Miss Bea! Thank you for your wonderful gifts and talents that you are always so willing put to use and share! I hope you all enjoy this bread and are blessed by a little piece of Miss Bea too!

Note: Photo borrowed from internet.


★★★★★ 1 vote

Makes one bundt.
30 Min
1 Hr


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2 c
2 tsp
baking soda
2 tsp
cinnamon (heaping)
1 tsp
salt (optional)
1 1/2 c
1 c
2 c
(packed) grated carrots
1 c
chopped walnuts
1 c
1 c
fine flaked coconut

How to Make Tea Room Carrot Cake


  • 1Combine first 4 ingredients and mix well. Add carrots and coat thoroughly. In a seperate bowl, mix oil, eggs and sugar together. Add to carrot mixture and stir until well blended. Add any or all of the final 3 ingredients. (Although I am not generally a big fan of raisins, or coconut for that matter, in this case, use it all! It's part of why it's soooooo good!) Spray bundt pan with nonstick cooking spray and pour mixture into it. Let stand for 20 minutes before putting in the oven. Bake for 1 hour, or until middle springs back. (I'm not good at the "springs back" thing. I use a toothpick. If it comes out clean after being inserted into the bread, it's done. This is a sticky bread, so the toothpick will probably come out with sticky bits of bread on it, but if gooey batter is on the toothpick, it still needs some baking time. I would check it again every 5 minutes or so, depending on how gooey it still is.) Let cool in pan for 10-15 minutes before turning onto cooling rack. (I know that she has also made this in loaf pans, as she made it in bulk for our church events and the slices were like that of a typical loaf bread. If you use a loaf pan, adjust cooking times as needed.)

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