This carrot cake is sure to have you salivating with envy. Just imagine sinking your teeth into this rich, creamy cake with its delectable cream cheese frosting. The only way to make it that much better is to add tea, of course. Put tea in the cake, and then drink that tea with the cake. Now, that’s the perfect cup.

 

Tea Carrot Cake (photo by Janet Sanchez, all rights reserved)

Tea Carrot Cake (photo by Janet Sanchez, all rights reserved)

½ cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
3 8oz pkgs of cream cheese (sub light or fat free)
2 ½ cups powdered sugar

With an electric mixer beat the heavy cream to stiff peaks, then add in the ½ cup of powdered sugar and the vanilla. Mix until combined. In a separate bowl blend together the cream cheese and 2 ½ cups of powdered sugar. Once combined fold the whipped cream mixture into the cream cheese mixture. Place in a pastry bag or zip bag and refrigerate for at least one hour.

Preheat oven to 350°

4 cups finely shredded carrots
½ cup pineapple juice
2 tsp white silver needle tea
¼ cup honey
1 ½ cup sugar
½ cup canola oil (sub corn or vegetable)
3 large eggs
¼ cup heavy cream

Heat the pineapple juice to 180°, and then steep the tea for 5 minutes. Let the tea cool for about 5 minutes. In a mixing bowl combine carrots, honey, sugar, oil, eggs, cream, and cooled tea.

4 cups all purpose flour (sub cake flour)
1 tbsp cinnamon
½ tsp cardamom
¼ tsp nutmeg
1 tbsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup blanched sliced almonds (optional)

Combine all the dry ingredients together in a large mixing bowl. Pour in the wet carrot mixture and stir just until mixed. Do not over mix the batter. Pour into a greased bunt pan. Bake at 350° for 1 hour or until a toothpick comes out clean when inserted in the center.  Once the cake is baked, allow it to cool completely before frosting.

1-2 cups sliced natural almonds

When icing a cake of any kind and wishing to make a nice design, it is best done in layers.  Using 1/3 of the frosting completely cover the entire outside of the cake. Let the frosted cake set in the fridge for about an hour before adding the second layer and nuts. Create any design you wish with the frosting.

Recipe serves 10-14 people.

See more of Janet Sanchez’s articles here.

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