Thanksgiving "Carrottea" (Carrot) Cake
The addition of cranberry tea makes this carrot cake something to be thankful for.
2Ingredients
- 2 heaping tsp. dry cranberry tea
- 1 1/2 c. canola oil
- 2 c. sugar
- 3 eggs (or equivalent egg substitute), beaten
- 2 c. grated raw carrots
- 1 c. crushed pineapple, drained
- 3 c. flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1 c. chopped nuts
- 1 c. raisins (optional)
Directions
Add dry tea to the canola oil and mix well. Heat in the microwave until hot (1-2 min.). Let sit for 2-3 min.
Place oil and tea mixture in a large mixing bowl. Mix other ingredients in the order given. Bake in a 9"x13" pan in a 350°F for 50-60 min., or until a toothpick inserted into the center comes out clean.
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