|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Carrot Cake |
|
Serves: 10 Print this Recipe2 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
|
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
