Chai Spiced Carrot Cake


Chai Spiced Carrot Cake


400g caster sugar

250g self-raising flour

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspopn ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom

350ml vegetable oil

4 eggs

350g grated carrots

120g chopped walnuts

Cream cheese icing

225g cream cheese

450g icing sugar

110g margarine

450g icing sugar

1 teaspoon vanilla extract

120g chopped walnuts


Preheat the oven to 180°C. Grease two 23cm round cake tins.

In a medium bowl mix the flour, spices and sugar. Add the oil and eggs,carrots and nuts and blend together. Divide the cake mixture evenly between the two tins.

Bake for  30 minutes. A cake tester inserted should come out clean. Cool on wire racks before.

To create the icing

whisk together the butter and cream cheese in a bowl, add the sugar and whisk well. Stir in the nuts and vanilla. Fill and ice the cake layers once they have cooled.

Products Used

Master Class Non-Stick 23cm Loose Base Spring Form Pan 
Home Made Traditional Stoneware 24cm Mixing Bowl 
Sweetly Does It Stainless Steel Cake Tester 
Master Class Non-Stick 23cm x 26cm Cooling Tray 
Kitchen Craft Stainless Steel Eleven Wire 30cm Balloon Whisk 
Sweetly Does It Palette Knife