Chai Spiced Carrot Cake

Cook time 1 hour 45 minutes
Servings 8


360g dark brown sugar

60g butter, softened

2 whole eggs

¼ tsp each of ground cardamom, allspice, cinnamon, cloves, ginger


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

Chai Spiced Carrot Cake


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.