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Thanksgiving "Carrottea" (Carrot) Cake

Submitted by: Jacob Kunzler

The addition of cranberry tea makes this carrot cake something to be thankful for.

Prep Time: Prep time: 20 min. Cook time: 50-60 min.
Serving Size: serves 12
  • 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)
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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