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This weekend Martha Stewart is having a pop-up pie shop to celebrate her new pies and tarts cookbook. Of course I had to go! I got a signed copy of the book and a Poppy Seed and Lemon Curd Tart. The tart was fabulous as always, Martha. I see a lot of pies and tarts in my future!

While in the neighborhood I took a walk over to Ottomanelli’s butcher shop to pick up some pork belly for my bacon making project. On the way back home I stopped at Brooklyn Larder where I was tempted by so much but settled on some fresh mozzarella which I enjoyed with the tart for a perfect lunch.

I don’t like traditional carrot cake, except for the cream cheese frosting which is a favorite of mine. I came across this Martha Stewart recipe and it sounded like something I would enjoy. It doesn’t have any spices which is what I don’t like about carrot cake so I wanted to give it a try. I definitely have plenty of carrots. I altered it a bit and added a cream cheese glaze with walnuts. It’s a nice cake.

Carrot Tea Cake


10 tablespoons butter, softened

1 1/4 cups all-purpose flour

1/2 cup plus 2 tablespoons packed light-brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1 cup packed peeled finely grated carrots (about 4 small carrots)

1 teaspoon baking powder

1 scant teaspoon salt

1/2 teaspoon baking soda


Preheat oven to 350F. Butter a trois freres mold or bundt pan. (Note: the batter will not fill up the bundt pan) Dust with flour, and tap out excess. Beat together on medium-high speed butter and brown sugar until pale and fluffy, about 3 minutes.

Add eggs, one at a time, mixing well after each addition. Add vanilla and carrots, and mix until just combined. Reduce speed to low. Add flour, baking powder, salt, and baking soda. Mix until just combined.

Pour batter into the prepared mold. Bake until a cake tester inserted into center comes out clean, about 30 minutes. Let cool in pan on a wire rack 15 minutes. Turn out cake onto rack, and let cool completely.

Drizzle on cream cheese glaze (see recipe below) and sprinkle with chopped walnuts.

Cream Cheese Glaze


4 oz cream cheese softened

1/2 cup confectioners sugar

1 teaspoon vanilla extract

About 1 tablespoon milk


Cream together cream cheese and sugar in a mixer until light and fluffy. Mix in vanilla. Stir in milk to thin it out. You may have to add more or less depending on the consistency.