Carrot Tea Cake With Cream Cheese Frosting

From Martha Stewart. For those of us who don't like nuts:) Really cute little cake, perfect for when you don't have many people to serve!

• Ready In: 1 hr
• Serves: 8
• Yields: 1 loaf

Ingredients

• 1⁄2 cup unsalted butter, room temperature, plus more for pan
• 1 1⁄4 cups all-purpose flour, plus more for pan (spooned and leveled)
• 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 carrot (from about 2 carrots)
• 6  ounces cream cheese, room temperature
• 1  cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. 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.
4. 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.
5. Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.