Old Virginian Carrot Cake

• 2 1/2 c. sugar
• 1 1/2 c. Crisco oil
• 4 eggs
• 2 1/2 c. plain flour
• 1/2 c. instant tea powder
• 1 1/2 tsp. baking powder
• 1 c. coarsely chopped pecans
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. baking soda
• 1/4 tsp. ground cloves
• 1/4 tsp. salt
• 2 1/4 c. grated carrots

1. Preheat oven to 350u0b0.
2. In a large bowl, blend sugar with oil; beat in eggs, one at a time.
3. Add flour, instant tea powder, baking powder, cinnamon, nutmeg, baking soda, cloves and salt; mix thoroughly.
4. Fold in 2 cups of carrots and pecans.
5. Pour into greased and floured tube pan.
6. Bake 70 minutes.
7. Cool 15 minutes before removing from pan.
8. Cool completely before glazing.

sugar, crisco oil, eggs, flour, baking powder, pecans, ground cinnamon, ground nutmeg, baking soda, ground cloves, salt, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=928330 (may not work)