Old Virginian Carrot Cake Recipe

Name: Old Virginian Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0.
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.

2540

kcal

Calories

145

Fat

289

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 c. sugar, 1 1/2 c. Crisco oil, 4 eggs, 2 1/2 c. plain flour, and more.

Yes, Old Virginian Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Old Virginian Carrot Cake

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