Jamie Magazine
By Edd Kimber
1 hr 20 mins plus chilling
Not Too Tricky
serves 10
About the recipe
If you love carrot cake, you’ll adore this chai-spiced version, with warming tea and fragrant cinnamon, cardamom, cloves and nutmeg.
Recipe From
Ingredients
250ml vegetable oil, plus extra for greasing
4 large carrots
1 large lemon
100g currants or sultanas
100g pecans
280g plain flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground anise
¼ teaspoon ground nutmeg
4 tablespoons candied ginger in syrup
1 black tea bag
2 large free-range eggs
200g caster sugar
200g light brown sugar
30g flaked coconut
CREAM CHEESE BUTTERCREAM
200g unsalted butter (at room temperature)
200g cream cheese
125g icing sugar
Method
- Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm x 30cm traybake tin.
- Peel and grate the carrots into a large bowl, then grate in the lemon zest. Mix in the currants, then roughly chop and add the pecans.
- In another bowl, combine the flour, baking powder, all the spices and ½ a teaspoon of sea salt. Dice and add the ginger, then split open the tea bag, pour in the leaves, and mix well.
- Whisk the eggs in a mixing jug, then mix in both sugars and the vegetable oil. Pour over the carrots, give it a good stir, then add the dry ingredients and mix until just combined.
- Pour the batter into the pan and bake in the oven for 55 minutes, or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 15 minutes, then remove from the tin and invert onto a wire rack to cool completely.
- Meanwhile, for the buttercream, place the butter in the bowl of a free-standing mixer and beat for about 5 minutes, or until creamy.
- Add the cream cheese and beat until just combined. Next, add the icing sugar and beat again until smooth – don't overmix it, or your icing will be runny! Chill in the fridge for at least 15 minutes, then spoon over the cake and spread out evenly.
- Toast the coconut in a dry frying pan over a medium heat for 3 minutes, or until lightly golden, tossing occasionally. Scatter over the iced cake, then slice up and enjoy!
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