Tea Room Carrot Cake Recipes

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.

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.)