Preheat the oven to 350 degrees F.

Grease and flour a 9 x 15 baking pan.

Place the carrots in a food processor or blender and chop into small pieces.

In a separate bowl, whisk together the flour, nut flour, baking powder, cinnamon, and salt and set aside.

Beat the eggs together with the powdered sugar and vanilla extract. until creamy.

Add the oil and beat until combined.

Slowly add the dry ingredients and mix until just combined.

fold in the shredded carrots.

Transfer the cake batter to the prepared pan and bake for 45 minutes or until a knife inserted in the center of the cake comes out clean.

Remove from oven and let sit 10 minutes before removing the cake from the pan. Transfer to a wire rack and let cool completely.

Melt the butter.

Beat the melted butter, cream cheese, powdered sugar, and vanilla until creamy.

Let the mixture cool.

Add two tea bags to the boiling water and let steep for 5 minutes. Mix in the tablespoons of powdered sugar and let cool completely before adding to the butter and cream cheese mixture.

Cut the cake in half lengthwise.

Place one-half on a serving plate and spread one-half of the frosting over the top.

Place the second layer on top and spread the other half of the frosting over the top.

Rip open the remaining tea bag and sprinkle the tea over the top for decoration.