Carrot Tea Cake

Since Louisa asked about it, here is the recipe for Carrot Tea Cake that was in the March 2009 issue of Everyday Food Magazine.

-0.5 c. unsalted butter, room temp, plus more for pan
-1.25 c. all purpose flour, plus more for pan
-1 tsp. baking powder
-0.5 tsp. baking soda
-0.5 tsp. salt
-0.5 tsp. cinnamon
-0.5 tsp. nutmeg
-0.5 c. packed dark brown sugar
-2 large eggs
-1 tsp pure vanilla extract
-1 c. packed grated carrots

1. Preheat oven to 350. Butter and flour a 5 x 9 (6 cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

2. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 mins. Let cool in pan 5 mins. Turn cake out onto a wire rack and let cool completely.

They recommend making and frosting it with a cream cheese frosting. I didn't bother with that.