Chai Spiced Carrot Cake With Cream Cheese
Equipment
- 9 x 5" Loaf Pan
- Parchment Paper
- Beater
- Sauce Pan
- Oven
Ingredients
For the Cake
- 150 g Cake Flour
- 90 g All Purpose Flour
- 2 Tsp Chai Mix
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1 Tsp Baking Soda
- 100 ml Oil
- 2 Large eggs Room Temperature
- 2 Tsp Vanilla Essence
- 1/4 Cup Whole Milk Greek Yoghurt
- 2 -3 Carrots Finely Shredded
For Brown Butter Cream Cheese
- 12 Tbsp Unsalted Butter Melted and cooled
- 240 g Cream Cheese Room Temperature
- 3 Cups Icing Sugar Sifted
- 3 Tbsp Milk
- 1 Tsp Vanilla Essence
- 1/2 Tsp Salt
- 1/4 cups Nuts of your choice optional
Instructions
Chai Carrot Cake
- Line the Loaf Pan with parchment paper
- Pre heat the oven to 350°F / 180°C / gas 4
- In a bowl mix both cake flour, all purpose flour, baking powder, baking soda, salt and chai mix ( Dry ingredients )
- Use a beater to beat the oil and sugar
- Whisk the eggs and mix in the sugar and oil mixture
- Pour over the shredded carrot and stir well
- Now add the dry ingredients to the above mixture
- Add the yoghurt and beat slowly until well combined
- Pour the cake mixture to the Loaf Pan and bake at 350°F / 180 °C / gas 4 for 45 minutes or until a tooth pick inserted inserted into the centre comes out clean
- Allow to cool in the pan for about 30 minutes
- Remove from the pan and cool it for about 30 minutes in a wire rack
Brown Butter Cream Cheese Frosting
- Melt the unsalted butter until it reduces to 8 Tbsp and turns brown
- Whisk while melting
- Remove from fire , skim the foam and cool it for about 30 to 45 minutes
- Whisk the brown butter ( melted butter ) with cream cheese until creamy
- Add 1/2 cup of icing sugar at a time and whisk
- Once all the icing sugar added add in the vanilla essence and salt
- Beat on high speed
- If the buttercream is too thick add little milk and beat again until well combined
- Spread the brown butter cream cheese frosting on the well cooled chai carrot loaf cake
- Top with nuts of your choice.