Old Virginia Carrot Cake Recipe

Preheat oven to 350. In large bowl, blend sugar with oil; beat in eggs one at a time. Add flour, instant tea powder, baking powder, cinnamon, nutmeg, baking soda, cloves and salt; mix thoroughly. Fold in 2 cups carrots and the pecans. Pour into greased and floured 10" tube pan or bundt pan and bake @ 350 for 70 minutes or until cake tests done. Cool on wire rack for 15 minutes; remove from pan and cool completely before glazing. Meanwhile in small bowl, combine confectioner's sugar and lemon juice; drizzle over cake. Top with remaining carrots and garnish with pecan halves.