Masala chai carrot cake

Masala chai carrot cake

By
From
The Yoga Kitchen
Makes
1 large 26cm cake
Photographer
Lisa Cohen

This is the ultimate carrot cake. It’s unbelievably moist because you use ground almonds instead of flour and balanced due to the warming cinnamon, ginger and allspice running through it.

Ingredients

Quantity Ingredient
60ml boiling filtered water
1 masala chai tea bag
10 eggs
150ml extra virgin olive oil
340g raw honey
2 oranges, grated zested
1/2 vanilla pod, seeds scraped out
800g carrots, grated or processed in food processor
200g walnut halves, slightly crushed, plus extra to decorate
525g ground almonds
2 teaspoons bicarbonate of soda
2 tablespoons ground cinnamon
2 teaspoons allspice
1 allspice ground ginger

For the frosting

Quantity Ingredient
300g cashews, soaked in filtered water for 3–4 hours
2 tablespoons lemon, Juiced
2 tablespoons melted coconut oil
80ml pure maple syrup

Method

  1. Preheat the oven to 180°C. Line a 26cm springform cake tin (pan) with baking paper (parchment paper).
  2. Pour the boiling water over the tea bag in a cup and leave to stand for 10 minutes. Remove the tea bag and set the tea concentrate aside until ready to use.
  3. In a large mixing bowl, beat the eggs together until they are light and fluffy, then add the olive oil, honey, orange zest, masala chai tea and vanilla seeds and whisk generously again until combined.
  4. Now add the carrots and walnuts and mix again. Finally, add the remaining ingredients and mix well to combine everything together.
  5. Pour the mixture into the prepared tin and bake for about 1 hour until risen, golden and a skewer inserted in the centre comes out clean. Remove the cake from the oven and allow to cool completely in the tin. This should take about 2–3 hours.
  6. If you wish to add frosting, use a sharp serrated knife to cut the cake in half horizontally. Wrap the cakes separately in clingfilm (plastic wrap), then chill the cakes for at least 2 hours before frosting.
  7. To make the frosting, blend all the ingredients together in a food processor or blender until smooth. Chill in the refrigerator for 1 hour while the cakes cool before frosting.
  8. Place the bottom cake half on a serving plate. Spread with half of the cashew cream frosting using an offset spatula, if you have one. Place the second cake half over it and spread with the remaining frosting. Decorate with chopped walnuts and serve.
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