Total Calories: 565
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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