Go Back
carrot-chai-cake
Print Pin
No ratings yet

Carrot Chai cake - (with not-too-sweet cream cheese frosting)

How to make Carrot Chai cake. Don't forget to check out my step by step photos and tips above!
Course cake / dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 slices

Ingredients

US Customary - Metric

For the cake

  • 3 chai tea bags
  • ½ cup hot milk
  • 2 cups cake or all purpose flour
  • 2 level teaspoons baking soda (bicarbonate of soda)
  • 2 level teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 4 large eggs
  • ¾ cup plain unflavored yogurt or buttermilk
  • 1 ¼ cups brown or white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup vegetable or canola oil
  • 2 cups shredded (grated) carrots
  • 1 cup chopped nuts optional

For the cream cheese frosting

  • ½ cup butter room temperature
  • 8 oz cream cheese (taken out of the refrigerator 10 minutes before using)
  • 1 cup powdered sugar sifted

Instructions

For the cake

  • Set the oven temperature to 350°F /180°C (160°C fan) five minutes before putting the cake into the oven.
  • Line the cake pans with parchment paper. (I used six 4 inch (10cm) round mini pans) - see notes below or in post above for alternate baking pan sizes)
  • Stir the Chai tea bags in hot milk.
  • Leave to brew for 10 minutes, before discarding the tea bags.
  • Flour mixture: Whisk together the flour, baking soda, baking powder, salt and cinnamon.
  • Egg mixture: In a separate bowl, combine the eggs, plain unflavored yogurt, sugar, vanilla extract and oil.
  • Pour the egg mixture into the flour mixture.
  • Mix until just combined or until there are no visible specks of flour in the batter.
  • Add the tea together with the shredded carrots, and nuts (if using) to the batter.
  • Fold in so they’re distributed evenly.
  • Divide the batter evenly into the prepared baking pans.
  • Bake for about 25 to 30 minutes, or until a skewer inserted comes out clean.
  • Leave in the pan for 10 minutes, before turning out on to a rack to cool completely before frosting.

For the cream cheese frosting

  • Beat room temperature butter for about 30 seconds in a bowl.
  • Add cream cheese and beat for about a minute until smooth.
  • Sift in the powdered sugar. (Sifting the powdered sugar gets rid of any tiny bits, making the frosting exceptionally creamy and smooth.)
  • Beat on high speed for about 2 minutes for a smooth frosting.
  • Chill the frosting for about 30 minutes so that it firms up. This makes it so much easier to work with, especially if you intend on piping the frosting.

To assemble

  • Once cool, divide the cake in half (if preferred).
  • Spread the frosting to fill and pipe or spread around the cake.
  • Decorate as you prefer.

Storage

  • Because of the cream cheese frosting, it's always best to store the cake in the refrigerator until ready to serve.
    Leaving the frosted cake at room temperature for more than a day causes the cream cheese to melt or separate - Especially if your kitchen is warm
  • The cake can be refrigerated in an airtight container for up to 3-4 days.
  • Unfrosted, the cake can be frozen for up to 1 month.Defrost completely before using.

Notes

Chai tea bags: I suggest using good quality Chai tea bags for this recipe. Read the ingredients listed on the packaging. It should contain a blend of black tea and spices, such as cinnamon, cardamom, cloves and ginger. I'd skip the tea bags labeled vanilla chai, since the vanilla taste tends to overpower the spices in the chai. it's better to add a bit of vanilla extract instead for the ideal balance.
Nuts: Adding nuts to this recipe is totally optional and can be omitted. However, if you prefer, pecans, walnuts or pistachio work well in this cake.
Cream cheese: If you can, go for the block of cream cheese instead of the tub. It's firmer, so you'll get a much more stable frosting.
Alternate baking pan sizes:
  • 6 x 4 inch (10cm) round mini pans ( bake for 25 to 30 minutes)
  • 2 x 8 inch (20 cm) round baking pan - ( bake for 25 to 30 minutes
  • 1x 9 inch (23cm) round pan (bake for 30 to 35 minutes)
  • 2 x 7 inch (18 cm) baking sheets (bake for 20 to 25 minutes - baked cake can be cut into rounds for mini cakes)
Keep in mind that all ovens are different and the type of pan you use might affect how the heat is distributed.
A dark metal pan absorbs and distributes heat more quickly than lighter-colored pans. So not only does the cake bake more quickly in a dark pan, its crust browns much faster.
*See below the recipe card on How to make carrot rose decoration👇

Nutrition

Serving: 1slices | Calories: 604kcal | Carbohydrates: 52g | Protein: 8g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 265mg | Potassium: 221mg | Fiber: 2g | Sugar: 34g | Calcium: 83mg | Iron: 1mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!