Wild Rice and Carrot Tea Cake
Quick Information
Time

2 hr 15 mins
Serves

12
Calories

400
Recipe
Ingredients
¾ cup Lundberg Family Farms Quick Wild Rice
3 cups flour
4 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. salt
1 cup brown sugar, packed
1¼ cup milk
⅔ cup vegetable oil
2 eggs, lightly beaten
2 cups grated carrots
3 ounces softened cream cheese
½ cup powdered sugar
2 Tbsp. crushed pineapple, drained
Preparation
Bring 1 ½ cups of water to a boil in a small saucepan. Add Lundberg Quick Wild Rice, cover, reduce heat to a fast simmer and cook 30 minutes. Remove from heat and let stand covered for 10 minutes. Drain off excess water.
Preheat oven to 350° F. Prepare 9 X 5 inch loaf pan with non-stick spray.
In a bowl whisk together thoroughly flour, baking powder, cinnamon, nutmeg, salt, and brown sugar. Add cooked wild rice to flour mixture and toss to coat kernels.
In a separate bowl blend together eggs, milk, and oil; add grated carrots, then fold in dry ingredients. Do not over mix!
Pour batter in prepared loaf pan and bake until a toothpick inserted comes out clean, approximately 1 hour + 15 minutes. Let cool in pan 10-15 minutes on a rack. It should slide out easily. If not, let cool a few more minutes. Unmold and cool completely. Carefully trim sides before icing loaf.
In a bowl mix cream cheese, powdered sugar, and drained pineapple. Add more powdered sugar to make a thicker icing, if necessary. Cover top of loaf and allow to dribble down the sides. To make it easier to slice, you may refrigerate loaf before slicing.
If making muffins, divide evenly between 24 paper muffin cup-lined muffin cups. Bake at 400°F for 20-25 minutes. Remove muffins from trays and cool on a rack. Ice when cooled.
Download Printable VersionNutritional Facts
Serving Size: 3/4 inch slice of cake
Amount Per Serving
Calories 400
Calories from Fat
Total Fat 16g
Saturated Fat 3g
Cholesterol 40mg
Sodium 420mg
Total Carbohydrates 59g
Fiber 2g
Sugar 26g
Protein 7g