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Chai spiced carrot cake
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Total Time:
1 hour 20 minutes
Indulge in a flavorful twist on traditional carrot cake with aromatic chai spices like cinnamon, cardamom, cloves, and nutmeg.
Ingredients:
  • 250 ml vegetable oil, plus extra for greasing
  • 4 large carrots
  • 1 large lemon
  • 100 g currants or sultanas
  • 100 g pecans
  • 280 g plain flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground anise
  • ¼ teaspoon ground nutmeg
  • 4 tablespoons candied ginger in syrup
  • 1 black tea bag
  • 2 large free-range eggs
  • 200 g caster sugar
  • 200 g light brown sugar
  • 30 g flaked coconut
  • 200 g unsalted butter (at room temperature)
  • 200 g cream cheese
  • 125 g icing sugar
Instructions:
  • 1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm x 30cm traybake tin. 2. Peel and grate the carrots and lemon zest into a large bowl. Mix in currants and chopped pecans. 3. In a separate bowl, mix flour, baking powder, spices, salt, diced ginger, and tea leaves from the bag. 4. Whisk eggs in a jug, then add sugars and vegetable oil. Pour over carrots and mix. 5. Incorporate dry ingredients into the carrot mixture until just combined. 6. Pour batter into the pan and bake for 55 minutes until a skewer comes out clean. 7. Cool in the tin for 15 minutes, then invert onto a wire rack to cool completely. 8. To make buttercream, beat butter until creamy, then add cream cheese and icing sugar until smooth. Chill for 15 minutes. 9. Spread buttercream over the cooled cake. 10. Toast coconut in a frying pan until golden. Sprinkle over the cake and serve.

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