Cake · Baking

Perfectly Spiced Carrot Cake

A classic carrot cake made even better with carrot cake tea. Moist, warmly spiced, and topped with the fluffiest cream cheese frosting.

Ingredients

For the cake

• 256g shredded carrots
• 120g sweetened shredded coconut
• 83g raisins
• 300g sugar
• 237ml vegetable oil
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 250g all-purpose flour
• 1.5 tsp baking powder
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 2–3 tsp Carrot Cake Tea, finely ground

For the frosting

• 114g unsalted butter, room temperature
• 142g cream cheese, softened
• 1 tsp vanilla extract
• 1/2 tsp salt
• 360g powdered sugar

Method

1. 1 Preheat oven to 350°F. Grease and line two 9-inch square cake pans.
2. 2 Grind the carrot cake tea loose leaves to powder.
3. 3 In a large bowl, combine carrots, coconut, raisins, sugar, vegetable oil, eggs, vanilla, and the tea powder.
4. 4 In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
5. 5 Stir dry ingredients into the wet mixture until just combined, then transfer to the pans.
6. 6 Bake for 25–30 minutes, until a toothpick comes out clean. Let cakes cool completely.
7. 7 Whip butter and cream cheese until light and fluffy (about 4 minutes). Add vanilla, salt, and powdered sugar, and whip to combine (about 2 more minutes).
8. 8 Once the cake is cooled, cut into pieces and top with the cream cheese whipped cream.