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Cook'n with Betty Crocker 
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Carrot Cake |
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Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Carrot Cake recipe on the web!!_ 1/2 cups flour ___ cup instant tea powder _ 1/2 teaspoons baking powder _ 1/2 teaspoons cinnamon ground ___ teaspoon nutmeg ground ___ teaspoon cloves ground ___ teaspoon baking soda ___ teaspoon salt _ 1/2 cups brown sugar _ cup vegetable oil ___ cup water _ eggs _ cups carrots coarsely shredded _ 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. |
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