Go Back
Print

Celery Carrot Tea Cake

A delicious tea cake that has the unusual addition of celery.

Course Dessert
Cuisine American
Keyword cake, carrots, celery
Prep Time 20 minutes
Cook Time 55 minutes
Servings 10
Author Adapted from George Washington's Tea Cake from The New York Cookbook by Molly O'Neil

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup dark brown sugar packed
  • 1 cup grated carrots (about two medium carrots)
  • 1 cup finely minced celery (about two ribs celery)
  • 2 tbsp fresh grated ginger root
  • cream cheese frosting (optional)

Instructions

  1. In a small bowl, combine flour, baking soda, salt, and cinnamon, and set aside.

  2. In a larger mixing bowl, whisk together the four eggs until evenly yellow. Add the oil, sugars, carrots, celery, and ginger root, and stir all to combine. Slowly add in the flour mixture, and stir until just evenly moistened.

  3. Grease a Bundt pan and pour the batter into the pan. Bake at 350 degrees for 55 minutes or until a toothpick comes out clean. Cool in the pan, then remove. Optional: Frost with cream cheese frosting. Serves 10 to 12.