Chai Tea Carrot Cake Traybake
A moist Chai tea infused carrot cake traybake with a smooth cream cheese frosting and pistachios to finish. Great for sharing with friends and family with a cup of tea.
Ingredients
- 3 chai teabags brewed in 100ml boiling water
- 150g Mixed dried fruit
- 200g Milk I used soya milk
- 1 tbsp Cider vineger
- 75g Caster sugar
- 150g Butter
- 100g Ground almonds
- 200g Plain flour
- 1 tsp Bicarbonate of soda
- 100g Grated carrot
- Zest of ½ a lemon
- 50g Whole pistachios Roughly chopped
Cream Cheese Frosting
- 150g Cream cheese I used Sainsbury's dairy free cream cheese
- 125g Icing sugar
- 75g Butter
Instructions
- Pre-heat the oven to 160°C (fan assisted) and line a baking dish with baking paper. I used a 21cmx27cm rectangular dish. Pour the milk and vinegar into a jug and let sit until it reacts and turns lumpy. Stir the dried fruit and teabags in boiling water then cover.
- Meanwhile beat the butter and sugar together until smooth and creamy, then stir through the milk & vinegar mixture followed by folding the flour, ground almonds, bicarbonate of soda and lemon zest until you have a smooth cake batter.
- Fold through the grated carrot and soaked dried fruit with the tea liquid. Pour into you baking dish and bake for 30 minutes. Check with a skewer to see if it’s cooked in the middle, if not cook for a further 5 minutes at a time. If the top is starting to brown too much you can cover with tinfoil for the remaining time until your skewer comes out clear.
- Once it’s cooked through remove from the oven and place on a wire rack to cool in the baking dish. You can make your cream cheese frosting while it’s cooling.
- Beat together all of the cream cheese frosting ingredients together until you have a smooth creamy spread. You can taste to check if more cream cheese is needed if it’s a little too sweet or if it’s too tart you can add more icing sugar.
- Once your cake is cooled all the way through, spread your cream cheese frosting all over the top and finish with your pistachios. You can enjoy straight away or it’ll keep in the fridge for up to 3 days.