Old Virginia Carrot Tea Cake
"I cut this out of the Vancouver Sun newspaper some time in the 80's.
It is one of the nicest carrots cakes I've tried, and it really doesn't need icing."
photo by Tulip-Fairy
- Ready In:
- 2hrs
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 591.47 ml white sugar
- 354.88 ml cooking oil
- 4 medium eggs
- 591.47 ml all-purpose flour
- 118.29 ml instant tea powder
- 7.39 ml baking powder
- 2.46 ml baking soda
- 4.92 ml ground cinnamon
- 2.46 ml nutmeg
- 1.23 ml ground cloves
- 1.23 ml salt
- 473.18 ml carrots, grated
- 236.59 ml pecans, coarsely chopped
-
Glaze
- 236.59 ml sifted icing sugar
- 29.58 ml lemon juice
directions
- Preheat oven to 350°F.
- Prepare 10" tube or bundt pan by greasing well.
- In large bowl blend sugar and oil, beat in eggs one at a time.
- Add flour, tea powder, baking soda, baking powder, spices and salt.
- Beat well, then fold in carrots and pecans.
- Spoon into pan and bake 70 minutes.
- Remove from oven when done and cool on wire rack for 15 minutes, them remove from pan.
- For glaze: Mix together icing sugar and lemon juice then drizzle over cake when cooled.
- Option: Dust lightly with icing sugar instead of glaze.
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Reviews
-
I made this for the 'O' is October event. It was lovely, I followed the recipe exactly and it had a great flavour. Loved the crunch that the pecans gave it. Thanks for sharing Helen.
RECIPE SUBMITTED BY
Helen1
Canada
I live in the rural yet urban-ish area of Chilliwack in B.C.'s beautiful Fraser Valley with 2 whippets; Ginger and Albie, and a retired racing greyhound; Lady and Rascal & Milo the tabby cats. I have been a nurse for 37 years. I like quick and easy meals especially on my work days. I often make casseroles and one-dish meals on my work days. My favourite cookbook is Harrowsmith and the Company's Coming series. http://www.recipezaar.com/members/home/25063/IMG_0032.JPG</p>
