Chai spiced carrot cake

The spices in this cake really take it to the next level and the secret ingredient in the icing adds a special touch to the cake.


4 extra large eggs

250ml castor sugar

250ml light brown sugar

250ml sunflower or canola oil

125ml Creme Fraiche

500ml cake flour

5ml bicarbonate of soda

5 ml baking powder

5 ml salt

15 ml ground cinnamon

5ml freshly ground cardamom

5ml ground ginger

5 ml ground allspice

3ml ground cloves

Pinch of black pepper

4X250ml grated carrots

100g nuts, chopped – use pecan, almond or walnuts


150g butter

200g sifted icing sugar

180g Full Fat Plain Cream cheese

5ml rose essence

30ml whiskey


Beat the eggs and sugars very well until thick and foamy. Beat in the oil.

Beat in the creme Fraiche .

Sift the flour, bicarbonate of soda , baking powder, salt and spices. Mix into the egg mixture . Fold through the carrots and nuts .

Divide the mixture into 2X20cm deep cake tins which have been greased and base lined .

Bake at 170C for 40-50 minutes or until a skewer inserted into the cakes comes out clean. Remove from the oven and cool in the tin for 10 minutes then turn out onto a cooling rack to cool.


Cream the butter and icing sugar until light and fluffy. Beat in the cream cheese a spoonful at a time beating till well blended. Beat in the rose essence and whiskey .

Sandwhich the two cakes together with half the icing and put the remaining icing on top. Decorate with dried rose petals, lightly toasted nuts of your choice and a few handmade fondant carrots .

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