Prep 30 mins
Cook 1 hr 30 mins
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.
- 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
- 236.59 ml sifted icing sugar
- 29.58 ml lemon juice
- 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.
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.