Chai Spiced Carrot Cake
Cook Time 1 hour 45 minutes
Servings 8
Ingredients
360g dark brown sugar
60g butter, softened
2 whole eggs
¼ tsp each of ground cardamom, allspice, cinnamon, cloves, ginger
Salt
300g self-raising flour
1 tsp baking powder
300g of sour cream
2 carrots, grated
60g walnuts, roughly chopped
For the icing
150g cream cheese, at room temperature
60g butter, at room temperature
Pinch of salt flakes
125g icing sugar, sifted
70g (1 cup) shredded coconut
Method
Preheat the oven to 190°C. Grease a 23cm springform tin with oil spray and line the base and collar with baking paper.
In a mixer, cream the butter and sugar until a sand-like consistency is formed. Add in the eggs, incorporating one a time so it is mixed in well. On a low-speed mix in the spice and salt.
Combine the flour and baking powder. Using a spatula fold in 1/3 of the flour mixture into the batter. Add another third, mix and finally the last third.
Once combined, add the sour cream and fold followed by the carrot and nuts.
Pour the batter into the tin and bake for 1 hour 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool in the tin before transferring to a wire rack.
To make the frosting, place the cream cheese, butter and salt in a bowl and mix well with a spatula. Add the icing sugar and half of the coconut and mix to incorporate.
Spread frosting evenly using a palette knife. Sprinkle over the remaining coconut to garnish.