Chai Carrot Cake

perfect with a brew

There’s something supremely decadent about afternoon tea with a slice of cake. This Chai Carrot cake is a delicious treat that is not as dense as a traditional carrot cake. It’s great with a dollop of clotted cream and a few slices of orange for a beautifully light delight. Enjoy it with a cup of chai to bring out those spices, or the wonderful bergamot flavours of Earl Grey tea makes this sweet delicacy sing!

MAKES: 1 x 20cm cake


  • 50ml HOT MILK and 1 tbsp. CHAI TEA, leave to brew while you prepare the other ingredients
  • 115g BUTTER
  • 200g FLOUR
  • 2 tsp. BAKING POWDER
  • ½ tsp. SALT
  • 1 tsp. CARDAMOM
  • 1 tsp. GINGER
  • ¾ tsp. CINNAMON
  • ¼ tsp. CLOVES
  • ¼ tsp. NUTMEG
  • 8 cracks BLACK PEPPER
  • 2 EGGS
  • 150g CARROT, grated
  • ½ ORANGE, zest only


  1. First line the bottom of a 20cm cake tin with baking paper and preheat the oven to 180c.  Put the BUTTER into a small frying pan and brown over a medium-high heat. This will take a few minutes, the butter will turn deep golden and smell nutty. Leave aside to cool.
  2. Put all of the dry ingredients (FLOUR, BAKING POWDER, SALT, CARDAMOM, GINGER, CINNAMON, CLOVES, NUTMEG, BLACK PEPPER) into a mixing bowl. Give it a good stir to make sure that the spices are evenly dispersed.
  3. Strain the tea leaves from the HOT MILK mixture and discard the leaves.
  4. Add the HOT MILK to a large mixing bowl with the BROWNED BUTTER and BROWN SUGAR. Whisk together. Add the EGGS one at a time and keep whisking. Then, whisk in the VANILLA. Finally, add the CARROTS and ORANGE ZEST and give the mixture a good stir.
  5. Fold the dry ingredients into the wet ingredients until just combined. Do not over-mix.
  6. Pour mixture into cake tin. Place in the centre of the pre-heated oven and bake for 30 mins. Test the cake with a skewer – if it comes out cleanly, the cake is done. Removed from oven and allow to cool in tin for 15 minutes before removing to a wire rack.
Chai Carrot Cake

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