The recipe is an adaptation of the Carrot Tea Cake from Martha Stewart. I added another cup of carrot so that it would be moist. I also used a couple of rainbow carrot from the Co-op. They have more flavor and sweeter in my opinion.
Carrot tea cake with cream cheese drizzle
1/2 cup (4oz) unsalted butter at room temperature
1/2 cup packed dark brown sugar
2 eggs - neatened
1 1/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp vanilla
2 cups packed peeled and grated carrots
3 oz cream cheese at room temperature
1 oz butter at room temperature
1/2 cup of confection sugar
1 tsp vanilla
1-2 tbsp milk or cream
Pre heat oven to 350F. Spread and flour a 12 cup bundt pan and set aside
In the medium bowl, mix together all the dry ingredients: flour, baking powder, baking soda, salt and spices. Set aside
In a large mixing bowl/mixer, cream butter with brown sugar till light.
Cream cream cheese, butter and sugar in a medium size bowl.
Check the consistency of the drizzle, you want this to be thick, but not "solid" so that you can spoon the mixture over the cake. Add cream/milk as needed.
Sprinkle with powdered sugar to add a festive touch