Carrot Tea Cake

CARROT TEA CAKE
This is a Martha Stewart recipe.

Ingredients
1 stick unsalted butter, room temperature, plus more for pan
1 ¼ cup all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup packed dark-brown sugar
2 large eggs
1 ½ teaspoon pure vanilla extract
1 cup packed grated carrots (from about 2 carrots)
8 ounces cream cheese, at room temperature
1 cup confectioner’s sugar

Directions
Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.

Yields 8 servings