Old Virginia Carrot Tea Cake

Carrot cake became popular in the United States during World War II when sugar was rationed, and carrots were used as a substitute for sweeteners.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Old Virginia Carrot Tea Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Carrots
• 2 cup All-purpose flour
• 1.5 cup Granulated sugar
• 0.5 cup Vegetable oil
• 3 large Eggs
• 2 teaspoon Baking powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 0.5 teaspoon Salt
• 1 teaspoon Vanilla extract
• 0.5 cup Chopped walnuts
• 0.5 cup Powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, combine the grated carrots, flour, sugar, oil, eggs, baking powder, cinnamon, nutmeg, salt, and vanilla extract. Mix well.
3. Fold in the chopped walnuts.
4. Pour the batter into the prepared cake pan and smooth the top.
5. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
7. Once cooled, dust with powdered sugar before serving.
8. Enjoy your delicious Old Virginia Carrot Tea Cake!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 50g17%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.