Carrot Tea Cakes with Whipped Honey Cream Cheese Glaze
 
Makes 19 tea cakes
Ingredients
  • CAKE
  • Water, for boiling
  • 5 carrots, peeled and cut into 2-inch pieces
  • 2 teaspoons freshly grated ginger (or 1 teaspoon ground ginger)
  • 4 large eggs, room temperature
  • ½ cup honey
  • 1 cup granulated sugar
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2¼ teaspoons baking soda
  • 2 tablespoons ground cinnamon
  • ½ teaspoon freshly ground nutmeg
  • WHIPPED HONEY CREAM CHEESE GLAZE
  • 8 ounces cream cheese, room temperature
  • ¼ cup honey
  • 1¼ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 pinches kosher salt
  • 2 to 4 tablespoons heavy cream
Instructions
  1. For the cake: Preheat the oven to 350°. Generously grease a 10-cup cast-aluminum pan with baking spray or butter and flour.
  2. Bring a pot of water to a boil. Add the carrots and cook for 20 to 30 minutes, until completely tender. Drain and mash the carrots until smooth using a fork or potato ricer. Set aside to cool slightly.
  3. In a large bowl, whisk together the mashed carrots and ginger. Add the eggs one at a time, whisking well after each addition. Whisk in the honey, granulated sugar, vegetable oil, and vanilla until smooth.
  4. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and gently mix with a baking spatula until just incorporated. Do not overmix.
  5. Pour the batter into the prepared pan and bake for 35 minutes, until a toothpick inserted near the center comes out clean (see Kitchen Tip).
  6. Let the cake cool in the pan for 30 minutes, then carefully flip onto a wire rack and let it cool completely before glazing. While it’s cooling, make the glaze.
  7. For the Whipped Honey Cream Cheese Glaze: Beat the cream cheese with a hand mixer on medium speed or sturdy whisk until completely smooth.
  8. Mix in the honey until fully incorporated, then add the powdered sugar, vanilla, and salt, whipping on medium speed until thick and smooth.
  9. Add the heavy cream, 1 tablespoon at a time, until the glaze reaches your desired consistency.
  10. Drizzle the glaze over the cooled cake, or serve alongside in a glass bowl for individual slices.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/carrot-tea-cakes-with-whipped-honey-cream-cheese-glaze/