Valentine Tea Carrot Cake Recipes

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OLD VIRGINIA CARROT TEA CAKE



Old Virginia Carrot Tea Cake image

I cut this out of the Vancouver Sun newspaper some time in the 80's. It is one of the nicest carrots cakes I've tried, and it really doesn't need icing.

Provided by Helen1

Categories     Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 15

2 1/2 cups white sugar
1 1/2 cups cooking oil
4 medium eggs
2 1/2 cups all-purpose flour
1/2 cup instant tea powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups carrots, grated
1 cup pecans, coarsely chopped
1 cup sifted icing sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°F.
  • Prepare 10" tube or bundt pan by greasing well.
  • In large bowl blend sugar and oil, beat in eggs one at a time.
  • Add flour, tea powder, baking soda, baking powder, spices and salt.
  • Beat well, then fold in carrots and pecans.
  • Spoon into pan and bake 70 minutes.
  • Remove from oven when done and cool on wire rack for 15 minutes, them remove from pan.
  • For glaze: Mix together icing sugar and lemon juice then drizzle over cake when cooled.
  • Option: Dust lightly with icing sugar instead of glaze.

Nutrition Facts : Calories 761, Fat 42.7, SaturatedFat 5.5, Cholesterol 74.5, Sodium 217.5, Carbohydrate 91.2, Fiber 2.8, Sugar 63.6, Protein 7

CARROT "CAKE" TEA SANDWICHES



Carrot

The taste of carrot cake without baking. A fresh little sandwich to serve with tea or as a snack. Very much enjoyed by my toddler.

Provided by Queen of Everything

Categories     Lunch/Snacks

Time 1h15m

Yield 40 finger sandwiches

Number Of Ingredients 5

1 loaf cinnamon raisin bread
8 ounces cream cheese frosting (1/2 can)
8 ounces softened cream cheese
1 cup grated carrot
1/4 cup walnuts or 1/4 cup pecans

Steps:

  • Trim crusts off of bread.
  • Combine frosting, cream cheese, carrot and nuts.
  • Spread filling evenly on bread, top with another slice of trimmed bread to create sandwiches.
  • Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
  • Chill for at least an hour before serving.

BARB'S BEST CARROT CAKE



Barb's Best Carrot Cake image

Sweet and spicy! You can make this in a foil pan to bring for pot luck, BBQ's or give as a house warming gift.... This was given to me by Barb. It's tweaked a bit. Enjoy!

Provided by Rita1652

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 cup white sugar
1 cup brown sugar
4 eggs
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
4 cups shredded carrots
2/3 cup chopped walnuts
1/3 cup raisins (optional)
1 (8 ounce) package cream cheese
1/2 cup butter
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon lemon, zest of, of
1 lb powdered sugar

Steps:

  • Cake.
  • Preheat oven to 350.
  • Grease and flour 13x9 cake pan.
  • With mixer, cream together the sugar and eggs.
  • Slowly pour in oil, mixing until fully incorporated.
  • Add flour, baking powder, baking soda, cinnamon and salt in increments.
  • Add carrots and walnuts stir in and stir in optional raisins.
  • Pour into prepared cake pan.
  • Bake for 50 minutes - 1 hour.
  • Frosting.
  • Cream together the cream cheese and butter/margarine.
  • Add vanilla, lemon juice and zest.
  • Blend in powdered sugar, beating until smooth.
  • Frost cooled cake.

Nutrition Facts : Calories 1105.7, Fat 57.7, SaturatedFat 17.8, Cholesterol 154.7, Sodium 978.3, Carbohydrate 142.4, Fiber 3.8, Sugar 111.6, Protein 10.3

1940'S BEST CARROT CAKE RECIPE



1940's Best Carrot Cake Recipe image

From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing.

Provided by Raquel Grinnell

Categories     Dessert

Time 1h15m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 14

2 cups white sugar
1 1/4 cups vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 cups carrots, grated
1 cup walnuts, chopped (pecans can be substituted)
12 ounces confectioners' sugar
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees.
  • In large bowl, beat sugar and oil. Add eggs and beat well.
  • Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
  • Place batter in greased 9x13 pan; bake for 45 minutes.
  • FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

Nutrition Facts : Calories 549.1, Fat 30.2, SaturatedFat 6.5, Cholesterol 66.5, Sodium 411.7, Carbohydrate 66.6, Fiber 2, Sugar 50.7, Protein 5.6

CARROT TEA CAKE



Carrot Tea Cake image

Using a pastry mold to bake this walnut-studded carrot cakeyields beautiful results without a lot of effort.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Yield Serves 10 to 12

Number Of Ingredients 11

10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for mold
1 1/4 cups all-purpose flour, plus more for mold
1/2 cup plus 2 tablespoons packed light-brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed peeled grated carrots (4 to 5 carrots)
1 teaspoon baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1/2 cup walnuts, toasted, finely chopped
1 teaspoon confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch (5-cup) trois freres mold or Bundt pan. Dust with flour, and tap out excess. Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
  • Add eggs, one at a time, mixing well after each addition. Add vanilla and carrots, and mix until just combined. Reduce speed to low. Add flour, baking powder, salt, and baking soda. Mix until just combined. Stir in walnuts.
  • Pour batter into the prepared mold. Bake until a cake tester inserted into center comes out clean, about 30 minutes. Let cool in pan on a wire rack 15 minutes. Turn out cake onto rack, and let cool completely. Before serving, dust with confectioners' sugar.

TEA ROOM CARROT CAKE



Tea Room Carrot Cake image

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....

Provided by Christine Whisenhunt

Categories     Other Breads

Time 1h30m

Number Of Ingredients 11

2 c flour
2 tsp baking soda
2 tsp cinnamon (heaping)
1 tsp salt (optional)
1 1/2 c sugar
3 eggs
1 c oil
2 c (packed) grated carrots
1 c chopped walnuts
1 c raisins
1 c fine flaked coconut

Steps:

  • 1. Combine 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.)

CARROT TEA CAKE WITH CREAM CHEESE FROSTING



Carrot Tea Cake With Cream Cheese Frosting image

From Martha Stewart. For those of us who don't like nuts:) Really cute little cake, perfect for when you don't have many people to serve!

Provided by run for your life

Categories     Dessert

Time 1h

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour, plus more for pan (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed grated carrot (from about 2 carrots)
6 ounces cream cheese, room temperature
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan.
  • In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined.
  • Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
  • Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.

Nutrition Facts : Calories 384.9, Fat 20.5, SaturatedFat 12.4, Cholesterol 106.8, Sodium 366.9, Carbohydrate 45.6, Fiber 1, Sugar 28.9, Protein 5.5

VALENTINE TEA CARROT CAKE



Valentine Tea Carrot Cake image

This was the recipe given to me when we had a bazaar fundraiser for the Shriner's Valentine Tea. The best carrot cake I've ever had!!!

Provided by Canadian Jane

Categories     Dessert

Time 1h35m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 18

2 cups white sugar
1 1/2 cups cooking oil
3 eggs
2 cups carrots, grated
1 cup crushed pineapple, drained
3/4 cup flaked coconut
1 1/2 cups walnuts, chopped
3 cups all-purpose flour
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1 (4 ounce) package Philadelphia Cream Cheese (soft)
1/8 lb margarine (1/2 stick)
1 3/4 cups icing sugar
1/4 cup walnuts, chopped
1/4 cup coconut
1/2 teaspoon vanilla

Steps:

  • Break 3 eggs, one at a time, into 2 cups of sugar and cream together.
  • Beat oil in, then add carrots, pineapple and coconut. Blend well. Add walnuts and vanilla, then mix in flour, cinnamon baking soda and salt.
  • Bake at 350 degrees in a well-greased bundt pan for approximately 70-75 minutes.
  • Cool.
  • Frost cake.

Nutrition Facts : Calories 1211.6, Fat 74.4, SaturatedFat 15.1, Cholesterol 85.4, Sodium 647.8, Carbohydrate 129.4, Fiber 5.5, Sugar 86.2, Protein 12.9

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