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Carrot Walnut Cake with Green Tea Frosting

Submitted by: Heidi Shortz

This cake is a perfect balance of sweet but not sugary. The green pekoe adds a tangy but smooth flavor to the frosting. The tea leaves in the cake emphasize the carrots and walnuts, giving the cake depth. This cake is best as a relaxing treat, and not a grab and go quick sugar fix.

Prep Time: Prep Time: 45 min. Cook Time: 1 hour Refrigeration: at least 3 hours
Serving Size: Serves 12-14
  • Cake:
  • 3 c. flour
  • 1 tsp. baking soda
  • 3 tsp. baking powder
  • 6 eggs
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 1/2 c. powdered sugar
  • 1 c. walnut oil
  • 1 c. 2% milk
  • 1 c. shredded carrots
  • 1/2 c. walnut pieces
  • 2 tbsp. green pekoe tea leaves
  • Frosting:
  • 3 8-oz. packages cream cheese, room temperature
  • 3/4 c. butter (1 1/2 sticks), room temperature
  • 1 tsp. vanilla extract
  • 1/2 c. brewed green pekoe tea
Preheat oven to 350°F. Spray a 9" Bundt pan with baking spray.
Place carrots, walnuts, and tea leaves in a food processor, and pulse until coarsely chopped. Set aside. In a separate bowl, sift flour, baking soda, and baking powder and set aside.
In a mixing bowl, beat eggs, vanilla, cinnamon, and nutmeg at medium speed for 5 min. Slowly add powdered sugar and walnut oil and continue to beat for another 5 min. Alternating, add sifted flour mixture and milk, 1 tbsp. at a time, to egg mixture.
Fold in carrot mixture, mix well, and pour batter into prepared pan. Bake in oven for 1 hour, or until a toothpick comes out clean. Remove from oven and let cool on a wire rack.
Beat cream cheese and butter in a mixing bowl until smooth. Beat in powdered sugar. Slowly add brewed tea and vanilla and continue beating. Chill for 1 hour, or until thick enough to spread.
Using 1 c. of frosting, cover the Bundt cake with frosting. Let chill for 1 hour. Using another c. of frosting, add a second layer to the frosting. Chill for 2 hours. Cake can be chilled up to 1 day ahead. Let cake stand at room temperature for 1 hour before serving.

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