Old Virginia Carrot Tea Cake
Delight in the rustic charm of the Old Virginia Carrot Tea Cake, a timeless dessert that blends the warmth of aromatic spices with the natural sweetness of fresh, grated carrots. This moist and tender cake is elevated by the addition of optional crunchy walnuts or pecans, offering a satisfying texture in every bite. Crowned with a luscious cream cheese glaze that drips elegantly over the edges, this tea cake is the perfect companion for a cozy afternoon with a cup of coffee or tea. With simple ingredients and a straightforward method, this recipe invites both seasoned bakers and novices to create a dessert that’s as comforting as it is delicious. Perfect for gatherings or as an everyday treat, this classic carrot tea cake embodies Southern hospitality at its finest.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar (packed)
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 2 cups Grated carrots
- 0.75 cup Chopped walnuts or pecans (optional)
- 1 cup Powdered sugar
- 4 ounces Cream cheese (softened)
- 2 tablespoons Unsalted butter (softened)
- 2 tablespoons Milk
- 1 teaspoon Pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan (or line it with parchment paper).
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the grated carrots and optional chopped walnuts or pecans using a spatula until evenly distributed.
Pour the batter into the prepared cake pan, smoothing the top with the spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the cream cheese glaze, beat together the powdered sugar, softened cream cheese, softened butter, milk, and vanilla extract in a medium bowl until smooth and slightly runny.
Once the cake is completely cool, drizzle the cream cheese glaze over the top, allowing it to drip down the sides for an elegant look.
Slice and serve with tea or coffee.
Nutrition Facts
Calories |
4959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.5 g | 303% | |
| Saturated Fat | 110.7 g | 554% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1006 mg | 336% | |
| Sodium | 2308 mg | 100% | |
| Total Carbohydrate | 669.5 g | 243% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 456.0 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 524 mg | 40% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1722 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
