Tea Time Carrot Cake

Welcome to day five of Eat Cake!

Several of you have reminded me of a book I read several years ago – Eat Cake by Jeanne Ray. It is a delightful book about a woman who uses cake baking as therapy. If you haven’t read it I highly recommend it. She even has recipes in the book!

Today we have a guest baker at Your Homebased Mom!

My friend Meg emailed me the other day to tell me she had been inspired by all the cake posts here on the blog.

Fortunately for you she was also inspired to photograph her cake which isn’t hard for Meg since she is an amazing photographer. Meg also happens to be an amazing baker so I knew the recipe would be yummy.

Meg’s Tea Party Carrot cake is one of her favorite cakes and she says it is ideal for company.

It is so easy – everything gets put into one bowl and you stir with a wooden spoon. Super easy! Meg is the only one at her house that likes this cake so it was definitely mommy time baking it!

I am not a big carrot cake eater either but my husband is so Meg kindly shared a few pieces with us. I have to say, as a non-carrot eating person, it was pretty yummy. I must admit I did pick out the raisins though – texture issues!! It was super moist and of course the cream cheese frosting was amazing!

Whether you need a dessert for a dinner party or just a little something for yourself I think you’ll enjoy Meg’s carrot cake. Thanks for sharing Meg!

Tea Party Carrot Cake

2 C flour

2 C sugar

2 tsp baking soda

1 tsp cinnamon

1 1/2 C vegetable oil

4 eggs

3 C grated carrots

1 C golden raisins

1 C chopped walnuts

1/4 C crushed pineapple

Combine in bowl with wooden spoon. Bake at 350 for 45 minutes

Frosting

8 oz. softened cream cheese

1 tsp. vanilla

1/4 C crushed pineapple

3-4 C powdered sugar

Mix together until smooth. Frost cake.