Delicious spiced flavours and moist sponge, covered in a smooth cream cheese frosting. Perfect for Spring time celebrations.
Makes one cake.Ingredients:
2 medium carrots
215g plain flour
225g brown sugar
2 tsp baking powder
3/4 tsp ground cinnamon
3-4 tbsp of very strong Chai tea (Double up your tea bags and half the water, leave to brew for 10 minutes.
1/4 tsp salt
120ml vegetable oil
3 large eggs
1 tsp vanilla essence
30g butter, room temp
115g cream cheese, room temp
140g icing sugar
1 tsp vanilla essence
Handful of walnuts
Drizzle of honey
Method:
Pre-heat oven to 170°C.
In a bowl sieve the flour, baking powder and cinnamon and then add the brown sugar and salt and mix together.
In another bowl whisk together the oil, eggs and vanilla extract until the mixture is pale, then grate the carrots into the wet mixture, add the tea and fold together.
Fold the wet mixture into the flour mixture and fold until all the ingredients are fully combined.
Pour the mixture into two cake tins.
Bake in the oven for 35-40 minutes. Check the cake with a skewer, if the skewer comes out clean, the cake is cooked.
Leave to cool on a cooling rack.
Place the walnuts on a non-stick baking tray.
Drizzle over the honey and sprinkle some salt over the walnuts. Bake for 8-10 minutes These can go on the shelf below the cake whilst it’s cooking.
Mix together the cream cheese, 1-2 tbsp of the remaining tea and butter until you have a smooth, creamy consistency.
Add the icing sugar, gently mixing it into the creamy mixture until the ingredients are fully combined giving you a smooth creamy icing.
Once the cake is cool, spread the icing over the top of the cake and sprinkle over the toasted walnuts.
