Serves: 10
Total Calories: 565

2 1/2 cups flour
1/3 cup instant tea powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon ground
1/2 teaspoon nutmeg ground
1/2 teaspoon cloves ground
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups brown sugar
1 cup vegetable oil
3/4 cup water
4 eggs
2 cups carrots coarsely shredded
1 cup pecans chopped
Cream Cheese Icing

Preheat oven to 350°. Grease and flour a 10-inch fluted tube pan. In a medium bowl, combine flour, tea powder, baking powder, cinnamon, nutmeg, cloves, baking soda and salt set aside. In a large mixer bowl at medium speed, beat brown sugar, oil, water and eggs until blended. Gradually beat flour mixture into egg mixture. Beat until smooth, about 2 minutes. Stir in carrots and 3/4 cup of the pecans. Pour mixture into prepared pan and bake for 60 to 70 minutes or until cake tests done. Cool on a wire rack for 15 minutes. Remove from pan. Cool. Drizzle Cream Cheese Icing over top of cake and sprinkle with remaining 1/4 cup pecans. Refrigerate leftovers.

High Altitude Adjustments: At 6,000 feet, no adjustments needed.

Nutritional Facts:

Serves: 10
Total Calories: 565
Calories from Fat: 266

More Recipes from the Tea Lover's Book Cookbook:
Carrot Cake