I have combined two of my most favorites things, tea and baking! With Easter coming up this Sunday (April 1st) I wanted to make sure I posted this recipe early enough so you could make it! This carrot cake is perfect for an Easter brunch or afternoon tea! The cake is subtly spiced and paired with a brown sugar cream cheese frosting, giving it that perfect balance of sweet, tangy and spicy! This recipe can also easily be made non-gluten free if your not on a gluten free diet! My family really enjoyed it and if you make it please let me know what you think of it! Happy early Easter my friends!
Chai Tea Carrot Cake ( Gluten Free) *
Makes 1 (9-inch) cake
Ingredients
·
3
2/3 cups (466 grams) Bob's Red Mill Gluten Free all-purpose baking flour
·
2
cups (401 grams) granulated sugar
·
¾
cup (85 grams) chopped walnuts
·
1
tablespoon (6 grams) ground cinnamon
·
2
teaspoons (10 grams) baking soda
·
2
teaspoons (10 grams) baking powder
·
1
teaspoons (4 grams) kosher salt
·
1
teaspoon (2 grams) ground ginger
·
1
teaspoon (2 grams) ground cardamom
·
4
cups finely grated carrot
·
4
large eggs, lightly beaten
·
1
cup (224 grams) coconut oil
·
2
teaspoons vanilla extract
·
1
1/2 cups boiling water
·
4
teaspoons (4 tea bags) (20 grams) Chai
tea
·
2
tablespoons apple cider vinegar
·
Cream
Cheese Frosting (recipe follows)
·
Additional
chopped walnuts for garnish (optional)
Instructions
1. Preheat oven to 350°F. . Line bottom of 2 (9-inch) round cake pans
with parchment paper, and spray pans with baking spray.
2. Brew 4 teaspoons (4 tea
bags) of Chai tea in 1 1/2 cups of boiling water for 5 minutes. Strain tea
leaves (remove tea bags) and allow tea to cool.
3. In a large bowl, stir together
flour, sugar, walnuts, cinnamon, baking soda, baking powder, salt, ginger, and
cardamom. Add carrot, eggs, oil, vanilla, tea and apple cider vinegar. Stir
until well combined. Divide batter evenly among prepared pans.
4.
Bake
until a toothpick inserted in center comes out clean, about 30 minutes
(depending on your oven). Let cool in pans for 10 minutes. Remove from pans,
and let cool completely on wire racks. Divide both cakes so you have 4 layers, spread
Cream Cheese Frosting between layers and on top and sides of cake. Garnish
sides of cake with additional chopped walnuts and Refrigerate until ready to
serve.
*If you are not on a Gluten free diet, omit the apple cider vinegar and replace the gluten free flour with your regular all purpose flour.
Brown Sugar Cream Cheese Frosting
Makes 6 cups
Ingredients
·
2
(8-ounce) packages cream cheese, softened
·
1
cup (227 grams) unsalted butter, softened
·
1
tablespoon vanilla extract
·
1 cup
(190 grams) confectioners’ sugar
·
1
cup dark brown sugar
Instructions
1.
In a
large bowl, beat cream cheese and butter with a mixer at medium speed until
smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until
creamy, then add dark brown sugar and beat until smooth.
-Recipe adapted from Bake From Scratch
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