Chai spiced carrot cake

Not everyone is a chocolate fiend. For those who prefer a little spice in their day, this super simple carrot cake channels the flavours of Indian chai and makes a fantastic afternoon tea addition.


1 ½ cups almond meal
½ cup plain flour, sifted
3 large carrots, grated
3 large eggs, lightly whisked
1/3 cup melted butter
Zest of one orange
¼ cup of orange juice
2 tsp baking powder
1 pinch salt flakes
½ tsp ground cinnamon
½ tsp freshly ground nutmeg
1 pinch ground clove
1 thumb sized piece of fresh ginger, finely grated
1 tbsp apple cider vinegar
¼ cup maple syrup
1 tsp vanilla paste
3 medjool dates, pitted and broken into small pieces


250ml low fat cream cheese
300ml single cream
1 tsp vanilla extract
1 tbsp maple syrup


Preheat oven to 180 degrees Celsius and then in one mixing bowl, pour the whisked eggs and melted butter and stir to combine. Add the rest of the ingredients except for the grated carrot, almond meal and flour. Stir to combine. Fold the sifted flour, almond meal and grated carrot into the mixture and mix to combine.

Pour into an oiled or baking paper-lined baking tin and bake for approximate 30 minutes, or until you can insert a skewer in and it comes out clean. Allow to cool sufficiently before turning it out of the tin.

Once completely cool, whisk the cream, maple syrup and vanilla until soft peaks form. Stir in the cream cheese and mix to combine. Ice the cake and serve with a cup of tea immediately.


• Recipe by Melissa Leong,

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