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George Washington Carrot Tea Cake Recipe
This Carrot Tea Cake is a historical recipe enjoyed by George Washington at the end of the Revolutionary War. This old cake recipe is simple but delicious!
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Course:
Dessert
Cuisine:
American
Prep Time:
20
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
20
minutes
minutes
Servings:
10
Servings
Calories:
346
kcal
Author:
Jenni
Ingredients
5
carrots
1
and 1/2 cups granulated sugar
¾
cup
butter
5
large eggs
room temperature
3
cups
all-purpose flour
2
teaspoons
baking powder
2
teaspoons
baking soda
2
tsp
ground cinnamon
1
tsp
ground nutmeg
½
teaspoon
salt
For serving
whipped cream
Instructions
Chop the carrots into 2" pieces and place in a small saucepan with 1 cup of water.
Simmer until the carrots are soft, about 20-25 minutes.
When the carrots are soft, remove from pan and allow to cool. When cool, mash the carrots.
Preheat the oven to 350 Degrees.
Spray a 10" springform pan with cooking spray and set aside.
In a large mixing bowl, beat the sugar and butter until soft and creamy, about 1 minute.
Add the eggs in one at a time, mixing well after each addition.
In a medium mixing bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt together.
Add to the butter/sugar mixture with the mashed carrots and mix to combine.
Pour into the prepared springform pan, and bake in the preheated oven for 40-60 minutes. Test with a toothpick to make sure that the cake is done.
Remove from oven and cool (in the pan) on a wire rack for 20 minutes.
Remove the springform and cut into slices.
Serve with whipped cream.
Enjoy!
Nutrition
Serving:
1
g
|
Calories:
346
kcal
|
Carbohydrates:
42
g
|
Protein:
7
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
130
mg
|
Sodium:
614
mg
|
Fiber:
2
g
|
Sugar:
11
g