Chai Spiced Carrot Cake
Desperately searching for a recipe to use up the last bit of carrots before they go bad? We know that feeling, but we can't let these sweet and tasty root veggies go to waste! Using Prana Chai Original Blend, you can make this delicious chai spiced carrot cake perfect for an afternoon treat.
FOR THE CAKE
- ¼ cup Prana Chai Original Blend
- 60ml boiling water
- 350g (2⅓ cups) plain (all-purpose) flour
- 1¼ tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp ground green cardamom
- ½ tsp fine sea salt
- 450g carrots, peeled, shredded
- 295g (1⅓ cups) caster sugar
- 100g light brown sugar
- 4 eggs
- 350ml vegetable oil
- 150g (1 cup) raisins
- ½ cup chopped walnuts, for garnish (optional)
FOR THE FROSTING
- 340g full-fat cream cheese, softened
- 80g unsalted butter, softened
- ¼ cup sour cream
- 1 tsp pistachio extract
- ¼ tsp fine sea salt
- 200g icing sugar, sifted
HOW TO MAKE
FOR THE CAKE
Place the Prana Chai in a bowl, then pour over the boiling water and stand for 10 minutes to infuse. Strain and discard the tea leaves, reserving the tea concentrate until needed.
Meanwhile, place a rack in the middle position and preheat the oven to 180°C. Grease a 33 cm x 22 cm baking tin and line with baking paper. Grease the baking paper and lightly dust with a little flour, then set the tin aside until needed.
Whisk the flour, baking powder, bicarbonate of soda, cinnamon, cardamom, ginger and salt in a large bowl to combine and set aside.
Place the shredded carrots in a separate large bowl. Place the caster sugar, brown sugar, eggs and reserved tea concentrate in a food processor and process for 30 seconds or until combined. With the motor running, slowly pour in the oil in a steady stream until the mixture is completely emulsified; this should take about 20-30 seconds. Pour the emulsified mixture over the shredded carrots and fold with a silicone spatula. Fold in the flour mixture until no visible specks of flour can be seen, then quickly fold in the raisins.
Transfer the batter to the prepared cake tin and bake, rotating halfway through the baking process, for 35–40 minutes or until golden brown and a skewer comes out clean when inserted into the centre of the cake. Remove the cake from the oven and set aside in the tin for 2–3 hours or until completely cool.
Run a knife around the edges of the cake to release. Trim the edges of the cake with a sharp serrated knife, then cut the cake in half lengthwise to form two 16 cm x 22cm rectangles. Wrap the cakes separately in plastic wrap, then chill for at least 2 hours before frosting.
FOR THE FROSTING
Place the cream cheese, butter, sour cream, pistachio extract and salt in the bowl of a stand mixer. Using the paddle attachment, beat on low speed, then gradually increase to medium-high speed until combined (you will need to scrape down the sides of the bowl occasionally to bring the ingredients together).
Add the sugar and beat on medium-low speed until combined, then increase speed to medium-high and beat for 2–3 minutes or until the sugar completely disappears (you will need to scrape the sides of the bowl down occasionally to bring the ingredients together). Transfer the frosting to an airtight container and chill until needed.
Using an offset spatula, cover the top of one cake portion with half of the frosting. Place the second cake over it and cover with the remaining frosting. Garnish with the candied pistachios, if desired, and serve immediately.