Mellow Carrot Cake

• The Quatchis and I are milking the last few days of our vacation in Kingston. We tested a few new recipes, including the one below. The cake / quick bread turned out quite well, and tastes great, even without the frosting. Enjoy!
• 
  
• 
  
  Carrot Tea Cake with Cream Cheese Frosting
  1 stick unsalted butter, room temperature, plus more for pan
  1 1/4 cups all-purpose flour, plus more for pan
  1 teaspoon baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg
  1/2 cup packed dark brown sugar
  2 large eggs
  1 1/2 teaspoons pure vanilla extract
  1 cup packed grated carrots (from about 2 carrots)
  1 bar cream cheese, room temperature
  1 cup confectioners' sugar
  
  Preheat oven to 350 F. Butter and flour a 5 x 9 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.
  
  
  
  
  Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
  
  Source: Martha Stewart
•