Blog

Recipe - Chai Spiced carrot cake

Friday, May 12, 2017

One of the highlights of our midweek guided Womens Fitness Adventures groups is the home-baked cake, and our newest discovery is amazing for the tastebuds!!

It is only fair to share this recipe secret with everyone.

Ingredients

250 ml vegetable oil, plus extra for greasing

4 large carrots

1 large lemon

100g currants or sultanas

100g pecans

280g plain flour

2 tspn baking powder

1 tablespoon ground cinnamon

2 tspn ground cardamom

¼ tspn ground anise

¼ tspn ground nutmeg

4 tablespoons candied ginger in syrup

1 black tea bag

2 large free range eggs

200g caster sugar

200g light brown sugar

30g flaked coconut

Cream Cheese Icing

200 g cream cheese

1 - 2 tspns of grated lemon rind (optional)

1 cup icing sugar

 

milk for consistency

Method

  1. Preheat oven to 180C/gas 4. Grease a 30 x 20cm tray bake tin with veg oil and line with baking paper.
  2. Peel and grate carrots, and lemon zest into a large bowl, mix in the currants or sultanas, then roughly chop and add the pecans, then set aside.
  3. In another bowl, combine the flour, baking powder, ½ teaspoon of sea salt, and the spices, dice and add the ginger, then add the leaves from the tea bag and mix well.
  4. To a mixing jug add the eggs, both sugars and the veg oil, then pour the mixture over the carrots, mixing to combine. Add the dry ingredients and mix briefly or until just combined.
  5. Pour the batter into your pan and bake in the oven for 55 minutes to 1 hour, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 15 minutes, then invert onto a wire rack to cool completely. 

Refrigerate for at least 15 minutes

Cream Cheese Icing

  1. Beat the cream cheese,  icing sugar and lemon rind (optional) together in a medium bowl until light and creamy. Add a little milk if necessary.  Beat for a further 2 minutes or until mixture takes on a smooth and fluffy consistency.
  2. Spread the icing thickly over the cake using a wide flat knife or spatula.        
  3. Place the coconut into a dry frying pan over a medium heat and cook for 3 to 5 minutes, or until lightly toasted, tossing occasionally. Scatter it over the iced cake then serve. 
ENJOY!

Recent Posts


Tags

Outdoor Recreation Passport To An Amazing Childhood Zucchini Fig Recipe Mt Barney National Park Recycling PC's Figs Campgrounds Mt Barney Navigation Course World Environment Day Explore Glamping Floating Images Queenslander Homestead Recycle Wildlife Education Adventure Bush Lemon Recipe Ekka Show Camping Rules Phytophthora Cinnamomi Cronan Creek Walk Mount Barney National Park Mt Barney Fires 2013 Outdoor Education Events Ecotourism Australian Regional Tourism Network Stuffed Zucchini A World Apart Free Tastings Workshop Goal Zero Earth Hour Outdoor Adventure Queensland World Heritage Area Camping Scenic Rim Lower Portals Camp Oven Cooking Qorf Awards How To Read A Topographical Map South Ridge Mt Barney Facebook Strategic Cropping Legislation Australia's National Landscapes Lime And Poppy Seed Cake Recipe Touch Animals Choc Banana Cheesecake Recipe Camping At Mt Barney Lodge Battery Recycling Poppy Seeds Baby Willie Wagtail Food And Wine East Peak Pathogen Hygiene Station Climbing Mt Barney Wild Pizza Rock Climb GACO Binna Burra World Wide Fund Environmental Awards Stuffed Figs Recipe Work Experience Stealth Tracker Farmhouse Rock Climbing Scenic Rim Computer Recycling Lime Photographic Competition Glossy Black Cockatoo Conservancy Redcycle Program Moringararah Homestead Eat Local Week Free Camping SORT Nature Play Mt Barney Lodge Soft Plastic Certificate Of Excellence Rechargeable Batteries Fishing Wyaralong Dam Recycling First Aid News Camping Etiquette Outdoor First Aid Amplify Media Solutions How To Read A Topo Map Bush Walk Scenic Rim Gondwana Guides Homestead Lamington National Park Bush Tucker Tracker Fishing Logan River Local Food Walking In Mt Barney National Park Caught In Colour Photography Licorice Allsorts Tim Schaefer Waterholes Work Experience Mt Barney Lodge Fishing Lake Moogerah Lime Cake Sustainable Open House Day Weather Fly Fishing South East Queensland Peasants Walk Lower Portals Mojito Recipe Campfire Beaudesert Times Recipes Camp Grounds Smartphone Queensland Museum Innes Larkin Distillery Australia’s National Landscapes Photography Soft Plastic Recycle Lemon Meringue Pie Recipe Boot Cleaning Stations Margaret River Corporate Accommodation Last Child In The Woods First Aid Course Food & Wine Cheesecake Recipe Ama Dablam Hike Lower Portals Qorf Outdoor Activities South East Queensland Wilderness First Aid Course Batteries Ekka Getaway Bush Tucker Fishing Maroon Dam Navigation Workshop Fishing South East Queensland Glossy Black Cockatoo Eat Local Week 2013 Australia's Green Cauldron Australian Bush Buddies Homestead Accommodation Topographical Map Aldi CSG Exploration Nature Deficit Disorder Fishing In The Scenic Rim Rum Jungle Mt Maroon Walk Accommodation Barry Davies Camp Oven Lime Cake Recipe Queenslander Flood Wildlife Mt Maroon Bluefin Fishing Classic Australian Wildlife recipe, chai spiced carrot cake recipe Outdoor Leader Vouchers Coles White-cheeked Honeyeater SORT Boonah Book Online Photography Workshop Topographical Map Mt Barney Wilderness First Aid Australian Native Animals Moonlight walk, guided walk, Queenslander Homestead Accommodation Wilderness Camping Great Outdoors Moroccan Corporate Campout Getting Back To Nature Bush Lemons Great Aussie Camp Out Tripadvisor camouflage Willie Wagtail Mt Barney Topo Map navigation refresher School Holiday Program Camp Oven Roast Richard Louv Iphone Camping At Mt Barney Navigation General Bird Watching How To Build A Campfire Fly Fishing Nature Play Qld

Archive