Chai Tea Carrot Cake ( Gluten Free)

By Tiffany Detweiler - Monday, March 26, 2018

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
·         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)
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
·         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
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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