Jamie Magazine
By Edd Kimber
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
Jamie Magazine
By Edd Kimber
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
Tags