CHAI SPICED CARROT CAKE
If you love carrot cake, you'll adore this chai-spiced version, with warming tea and fragrant cinnamon, cardamom, cloves and nutmeg.
Provided by Edd Kimber
Categories Desserts Jamie Magazine Vegetables Afternoon tea Easter treats Baking
Time 1h20m
Yield 10
Number Of Ingredients 23
Steps:
- 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!
Nutrition Facts : Calories 708 calories, Fat 43.7 g fat, SaturatedFat 14.2 g saturated fat, Protein 5.7 g protein, Carbohydrate 77.5 g carbohydrate, Sugar 57.9 g sugar, Sodium 0.38 g salt, Fiber 2.9 g fibre
CHAI SPICED CARROT CAKE
Chai Spiced Carrot Cake With Cream Cheese, Butter, Half And Half, Confectioners Sugar, Crystalized Ginger, Carrots, Sugar, Dark Brown Sugar, Eggs, Vegetable Oil, Unbleached Flour, Baking Powder, Soda, Cinnamon, Nutmeg, Freshly Ground Black Pepper, Cloves, Cardamom, Ginger, Salt
Provided by KitchenAid
Categories Desserts
Time 50m
Number Of Ingredients 20
Steps:
- Place cream cheese, butter and half and half in blender. Add confectioners sugar 1 cup at a time on speed 4 (puree) scraping down sides, if needed. Add crystallized ginger and pulse on speed 2 (chop) 6-7 times. Refrigerate 2 hours.
- Preheat oven to 350 degrees. Spray 9 x 13 pan with cooking spray.
- Mix carrots, sugars, eggs and oil in bowl of KA Stand Mixer. Blend on setting 3 for 1 minute.
- Combine dry ingredients in medium bowl. whisk to combine. Add to carrot mixture and mix on setting 3 for 2 minutes. Pour into prepared pan and bake 40-45 minutes until tester comes out clean. Remove from oven and let cool before icing.
- Ice cake and serve immediately. Can be made ahead and stored in refrigerator 6 hours.
SPICED CARROT CAKE
My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. -Jaris Dykas, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.
Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
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