I love discovering new flavors when I cook and bake. I find inspiration mostly on the Internet, social media, and cookbooks, and this cake is an example of it.
This time my inspiration comes from Foodess for the base recipe and from the cookbook New Way to Cake of Benjamina Ebuehi for the chai flavours. I’ve made some adjustments to the quantities and also combined some almond flour for added crunchiness. Once ready and cooled down, I simply dusted the cake with icing sugar instead of decorating it with the more traditional cheese frost.
If you love chai tea and carrot cakes, like me, this is something to try and love!
Chai Carrot Cake
Preheat oven at 180C fan. Grease a round cake pan of 20cm in diameter and line the bottom with baking paper.
Add the tea bags to a mug with the measured boiling water and let them steep for 5 minutes, before discarding the bags. Set the tea aside to cool down.
In the meantime, grate the carrots using a food processor or a grater.
In a large bowl, add the flour, almond flour, baking powder, baking soda, cinnamon, ginger, cloves, pepper and cardamom. Whisk together and set aside. In a separate bowl, add the sugar, salt and eggs, and whisk together with an electric whisk for 5 minutes. Add the tea and continue to whisk until combined, before stirring in the oil with a spatula.
Add the carrots and gently fold them together until they are evenly distributed. Fold in the flour mixture, again gently, until it is just incorporated and you do not see any more flour in the batter.
Pour the batter into the cake pan and bake for 55 minutes or until the cake is nicely browned and a toothpick inserted into the centre comes out clean. Let the cake cool completely before removing it from the pan. Dust with icing sugar to decorate.