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Thanksgiving 'Carrottea' (Carrot and Tea) Cake

Submitted by: Relznuk Kunzler

The addition of Cranberry Black Tea makes this carrot cake something to be thankful for.

Prep Time: Prep Time: 15-20 minutes
Bake Time (9X13): 50-60 minutes.
Serving Size: About 12

Ingredients

2 heaping teaspoons dry Cranberry Black Tea (make sure you get some definate cranberry bits in it!)
1 1/2 cups canola oil
2 cups sugar
3 eggs (or egg substitute equivalent to), well beaten
2 cups grated raw carrots
1 cup crushed pineapple, drained
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla (I generally use at least 2)
1 cup chopped nuts
1 cup raisins (optional, I prefer them to be left out, although some enjoy them)

Directions
Add the dry tea to the canola oil, and mix well. Heat in the microwave until hot (1-2 minutes). Let sit for 2-3 minutes.

Place oil and tea mixture in a large mixing bowl. Mix other ingredients in the order given. Bake in a preheated oven at 350 for 55-60 minutes, or until a toothpick inserted into the center comes out clean.