Ingredients for Old Virginia Carrot Tea Cake
- White Sugar
- Cooking Oil
- 4 large eggs
- All Purpose Flour
- Instant Tea Powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- Ground Cinnamon
- ½ teaspoon ground nutmeg
- Ground Cloves
- 1 teaspoon salt
- Carrots
- Pecans
- Icing Sugar
- Lemon Juice
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How to Make Old Virginia Carrot Tea Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated carrots, raisins, and chopped pecans.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
254g
Fat
27g
Carbs
30g
