Friday, March 24, 2017

Carrot Hazelnut Cake with Black Tea Cream Cheese Frosting

Let's pre-game our Easter menu, shall we? Those of you who have been stressing and sweating it out in the kitchen right up until the big meal, raise your hand. We all know from experience, it's never too early to start planning any holiday menu. 

This carrot cake has it all hazelnuts, cream cheese and a spike of black tea flavor. Additionally, because I revamped it from a German recipe, it's not too sweet. 

You can make this cake in a brownie pan and frost it as a rectangle. I cut it in half lengthwise and stacked it into a two layer deal. It's an unusual shape but it makes for a little zshuz for your Easter table in addition to being a space saver on a dessert table. 

Holidays aside, this is a perfectly seasonless cake that works any time of year. It serves 12 and keeps for at least a week in the fridge. 

Feel free to switch up the hazelnut flour for an almond version. Mint or chamomile tea would both be interesting replacements for black tea if you want to tweak the flavor game. 

Carrot Cake with Cream Cheese
 Black Tea Frosting
Prep Time: 30 minutes
Bake Time: 45 minutes
Yield: 12 servings

For the carrot hazelnut Cake:

  • 2 cups all-purpose flour
  • 2+1/2 cups hazelnut flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 eggs
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup sunflower oil
  • 2 ten oz packages matchstick carrots 

For the Black Tea Cream Cheese frosting:
  • 1 tablespoons unsalted butter
  • 2  - 8oz packages of cream cheese
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3  teabags bags of black tea
  • 1/4 cup boiling water
  • 2 tablespoons powdered sugar

Make the Cake:

  • Preheat the oven to 350 degrees F.
  • Grease and flour a 9 x 15 baking pan.
  • Place the carrots in a food processor or blender and chop into small pieces. 
  • In a separate bowl, whisk together the flour, nut flour, baking powder, cinnamon and salt and set aside.
  • Beat the eggs together with the powdered sugar and vanilla extract. until creamy.
  • Add the oil and beat until combined.
  • Slowly add the dry ingredients and mix until just combined.
  • fold in the shredded carrots.
  • Transfer the cake batter to the prepared pan and bake for 45 minutes or until a knife inserted in the center of the cake comes out clean.
  • Remove from oven and let sit 10 minutes before removing the cake from the pan. Transfer to a wire rack and let cool completely.

Make the frosting:

  • Melt the butter.
  • Beat the melted butter, cream cheese, powdered sugar and vanilla until creamy.
  • Let the mixture cool.
  • Add two tea bags to the boiling water and let steep for 5 minutes. Mix in the tablespoons of powdered sugar and let cool completely before adding to the butter and cream cheese mixture.
Assemble the Cake:
  • Cut the cake in half lengthwise.
  • Place one-half on a serving plate and spread one-half of the frosting over the top.
  • Place the second layer on top and spread the other half of the frosting over the top.
  • Rip open the remaining tea bag and sprinkle the tea over the top for decoration. 
  • Serve.


  1. This kinda has all my favorites put together. Gonna try it!

  2. Do you think the larger carrot pieces are an essential part, or would grated carrots do?

    1. I grated the carrots in a fo pro. I adjusted the recipe to reflect that. Thanks.


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