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    You are in: Home / Recipes / Old Virginia Carrot Tea Cake Recipe
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    Old Virginia Carrot Tea Cake

    Old Virginia Carrot Tea Cake. Photo by Tulip-Fairy

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Helen1's Note:

    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.

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    Units: US | Metric



    1. 1
      Preheat oven to 350°F.
    2. 2
      Prepare 10" tube or bundt pan by greasing well.
    3. 3
      In large bowl blend sugar and oil, beat in eggs one at a time.
    4. 4
      Add flour, tea powder, baking soda, baking powder, spices and salt.
    5. 5
      Beat well, then fold in carrots and pecans.
    6. 6
      Spoon into pan and bake 70 minutes.
    7. 7
      Remove from oven when done and cool on wire rack for 15 minutes, them remove from pan.
    8. 8
      For glaze: Mix together icing sugar and lemon juice then drizzle over cake when cooled.
    9. 9
      Option: Dust lightly with icing sugar instead of glaze.

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    Ratings & Reviews:

    • on October 31, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Old Virginia Carrot Tea Cake

    Serving Size: 1 (186 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 761.0
    Calories from Fat 384
    Total Fat 42.7 g
    Saturated Fat 5.5 g
    Cholesterol 74.4 mg
    Sodium 217.5 mg
    Total Carbohydrate 91.2 g
    Dietary Fiber 2.8 g
    Sugars 63.5 g
    Protein 7.0 g

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