This post has been sponsored by Mark T. Wendell. All opinions expressed are my own.
We're pleased to be welcoming these primaveral days with a familiar yet beloved treat- Carrot Cake with a sublime and easy to whip Cream Cheese Frosting.
What makes Carrot Cake so popular is its versatility and convenience. Made with seasonal ingredients, it boasts of a pleasantly spiced flavor that's delicately moist and just sweet enough to be either a morning treat or an after-dinner delight.
Today, we will be serving this delightful loaf alongside a fragrant blend of Mark T. Wendell Teas.
High Tea
The early days of Spring are always unpredictable, while you teeter between soaking up the warmth of the sun while shielding yourself from the chill in the air that still lingers. These days call for something warm and comforting.
As you know we truly love a brew from our favorite loose tea brand, Mark T. Wendell. They offer a large variety of teas from herbal blends to flavored teas and tisanes. They also offer a rotation of teas each season. Today, we're sharing our curated Spring selection- Organic Berry Black Tea, Citrus Blossom White Tea, and African Sunset Herbal Tisane.
- Organic Berry Black Tea - This special blend combines organic black tea leaves with pieces of blueberry, strawberry, and raspberry. Upon opening, a delicately sweet aroma fills the air. It's a crisp, fruity cup that can be served hot or iced.
- Citrus Blossom White Tea - This unique blend is comprised of downy buds and green leaves of Mudan white tea from China. It also has cornflowers, rose petals, marigold petals, orange pieces and essence of natural oranges. It's floral notes really come to life when brewed and is a delightful pairing with today's recipe. Note it's light golden hue, lovely for a spring tablescape.
- African Sunset Herbal Tisane - Truly an exotic blend, this tisane is made up of the finest South African Rooibos tea, blood orange peel, hibiscus petals, rosehips, apple pieces, safflowers, rose petals and the natural essence of blood orange, lemon and vanilla. It truly captures and evokes the beauty of the African Savannah with each flavorful cup.
Don't forget that as an LTG reader you get a special discount when you place an order at Mark T. Wendell using 'LivingtheGourmet' at checkout.
So, if you're looking to brighten up your Easter baskets or serve something pleasant and comforting this season, browse their beautiful collection of loose teas.
Now, for today's cake, let's go over a few quick recipe notes and tips before diving into the recipe.
Recipe Tips for Carrot Cake
- Mix-ins: As mentioned earlier, Carrot Cake is incredibly versatile with its ability to be adapted to suit many preferences. For instance, many enjoy theirs with pineapple, chocolate chips, or a mixture of nuts. I kept today's fairly simple though with just toasted pecans. You can easily swap them out for walnuts, hazelnuts, even macadamias. In place of pineapple you can use cherries, raisins, or fresh grated ginger. Check out our Classic Carrot Cake from last season, if you're looking to jazz up your recipe.
- Gluten Free: Another wonder with Carrot Cake is the ability to easily swap all-purpose flour with almond or coconut flour. It adds texture to the cake as well but still holds its shape and stays delightfully moist. You can check out our Gluten Free Carrot Cake to see how simple it is to make.
- More than just Carrots: Writing today's post reminded me of one of my favorites from the archives- my Harvest Loaf. It's a perfect loaf to keep throughout the season as it calls for a blend of crisp apples, fresh zucchini, and carrots. Truly a recipe worth revisiting if you're looking for something hearty and wholesome.
- The Secret to the PERFECT Frosting: Yes, you can definitely make homemade cream cheese frosting which you can find on the recipe card to our Classic Carrot Cake. But I'm excited to share a little trick to the perfect frosting if you're pressed for time. It'll come in handy especially this holiday season. Whip together half a block of cream cheese and half a container of vanilla frosting until light and fluffy. It's the perfect topping and comes together in minutes. Complete it with toasted pecans and you're set.
Carrot Cake with Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 8 slices 1x
Ingredients
- 2 cups AP flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Saigon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 lb. (3 cups) grated carrots
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup vegetable oil
- 1/2 cup toasted pecans, chopped
For the Frosting:
- 8 ounces store-bought vanilla frosting
- 4 ounces cream cheese
- 1/4 cup toasted pecans, chopped
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch loaf pan then line it with parchment paper. Set aside.
- In a large bowl, whisk together sugars then add eggs and whisk until combined. Add the oil and whisk again until incorporated. The batter should be smooth.
- Add flour, baking powder, baking soda, salt, and spices. Stir to combine.
- Fold the carrots into the batter and add the toasted pecans.
- Pour the batter into the prepared loaf pan and bake for 45 minutes or until cake tester comes out clean.
- Let the loaf cool slightly before carefully lifting from the pan, using the sides of the parchment paper to transfer it to a wire rack.
- In a small bowl, whisk together vanilla frosting and cream cheese until smooth and fluffy.
- Spread the carrot cake with the frosting and top with toasted pecans. Serve & Enjoy!
Notes
To store, leave the cake on the parchment that you baked it in. Simply wrap it in cling film and store in the refrigerator. Take the cake out for about 15 minutes before serving to get the chill out.
The cake should keep for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
If you enjoyed today's recipe, be sure to like, share, and subscribe so that you never miss a post. It helps more than you can know!
Also, if have you have any questions or suggestions, be sure to let us know in the comments below. We love hearing from you. Happy Baking!
Zab Zaria says
I would love to try this recipe! It looks easy to make because of the step-by-step instructions.
Katie Crenshaw says
This carrot cake turned out so moist and rich. It was amazing! I will never eat store bought again.
Claire says
This sounds so wonderful and I love that you made it as a loaf size cake. Can't wait to give your recipe a try!
Lori | The Kitchen Whisperer says
This is perfect for Easter, the weekend or just because you want an incredible cake! Definitely saving this!
Enriqueta E Lemoine says
I made this carrot cake gluten-free for a friend. Everybody loved it! Now I want to follow your advice and bake zucchini bread. Thank you so much!
Elaine says
That frosting must have made this delicious carrot cake even more special. I just love how everything looks!
Veronika says
I love having things like banana bread or carrot cake for breakfast so I appreciate that this one isn't too sweet. So fluffy and delicious!
Sean says
I am not really a cake fan but this carrot cake was so good I didn't want to share it.
Cathleen says
I am obsessed with this carrot cake! My husband always requests that I make carrot cake, and he told me this was the best he's ever tried! Thanks so much for sharing 🙂