A heavenly pairing of carrot cake & chai that uplifts the spirits. While it tastes decadent, there is more goodness in here than a typical cake. Flaxseeds are high in omega-3 fatty acids & healthy fibre & are used to replace eggs in this recipe.  Carrots also contain fibre, along with beta-carotene. The tea & added spices in this recipe are associated with digestive & immune-boosting benefits.

This recipe also makes a scrumptious muffin—just bake it in a muffin tin instead of a cake pan & reduce the baking time.

Try it with one of our fabulous tea frostings, but you don’t have to—the chai makes it flavourful enough to enjoy plain. 

To feel extra cosy, accompany it with a Chai tea latte, or serve it with a cup of our Herbal Chai, Silk Road Chai or Express Chai tea brewed without any sugar or milk. Any of these spicy teas served unsweetened are a lovely pairing with the cake.

Healthy Tip When you’re eating carbs or sweets, it can also be a great idea to reach for teas that help counteract these effects. 

Mulberry tea has been used in Asian traditional medicine for hundreds of years as a way to support blood sugar balance & assist weight management. Studies are starting to support these ideas, & are finding that the mulberry can help block carbohydrate absorption.

Detox tea may be an even better choice when having rich or higher-fat foods, as well as carbs & sweets, as the herbs in it were traditionally consumed to counteract all three of these.

Accompanying treats or rich foods with a cup of Detox or Mulberry tea, or having these teas half an hour or an hour after eating, may be a healthier & smarter way to indulge.  

Recent studies show that a HOT BATH can have similar benefits as exercise! Effortlessly burn calories, stimulate the metabolism, manage blood sugar & more. Click HERE to discover how to optimize your bath & learn about the surprising benefits of a bath. 

We love seeing what you're making! ⁠Share & tag your Silk Road recipes with the hashtag #SilkRoadCommuniTEA - you’ll find us on FACEBOOK, INSTAGRAM, TWITTER & PINTEREST.

Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.

Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.

CHAI CARROT CAKE

dairy-free, gluten-free & vegan

makes a double-layered 8-inch cake 

INGREDIENTS
4 tablespoons HERBAL CHAI tea
1 ½ cup water
1 ½ tablespoons flaxseed meal (ground flaxseed)
2 ¼ cups gluten-free 1-to-1 baking flour (or use your favourite flour)
1 ½ teaspoons baking soda
¼ teaspoon salt
1 teaspoon cinnamon powder
1 teaspoon ground nutmeg
½ teaspoon ginger powder
¾ cup cane sugar (brown or golden sugar enhances light caramel notes in this cake)
1 teaspoon apple cider vinegar
⅔ cup canola, sunflower (any neutral oil will work) or melted coconut oil (which will also add a pleasant lightly coconutty note to the cake)
2 cups grated carrots
optional: ½ cup walnuts &/or pecans, ½ cup shredded coconut

DIRECTIONS

1. Bring water to a full rolling boil. Steep tea in water for 20 minutes, then strain & you have a tea concentrate. This is an unusually long time to steep tea for & it’s not usually recommended, but in this instance you can make an exception with Herbal Chai. It can be over-steeped without  becoming bitter & the longer steeping time will release more yummy tea flavour into the cake. While tea is steeping, preheat oven to 350°F. For a 2-layered cake, lightly grease two 8-inch round cake pans. (For one larger cake, grease a single 8 or 9-inch round or square cake pan.)

2. Measure 1 cup tea concentrate into a medium bowl & whisk in flaxseed. Set aside & allow to thicken for 15 minutes. Then, add sugar, vinegar, oil & carrots & mix thoroughly until well-combined.

3. In a large bowl, sift together flour, baking soda, salt, cinnamon, nutmeg & ginger. Pour in liquid mixture & gently fold wet & dry ingredients together until just combined & no dry lumps remain. Do not overmix.

4. Spoon mixture evenly into cake pans & bake for 30–35 minutes. Note that if you are making 1 large cake, it will take longer to bake than 2 smaller cakes. Set timer accordingly. Cakes are ready when they spring back to the touch, or an inserted toothpick comes out clean. Remove from oven & allow to cool for 10 minutes in the pans. Gently invert cakes onto a cooling rack & allow to cool fully.

5. Place 1 cake on a serving plate. Layer frosting over it. Sandwich the second cake on top. Spread or pipe icing on top of cake & serve immediately. Keep leftovers in the fridge, & eat within a few days.

Try these frosting combinations with this cake:

Use our delicious TEA FROSTING recipe & make frosting flavoured with PHILOSOPHER’S BREW tea—it creates a delicate, sophisticated lemon-lavender frosting & is reminiscent of cream cheese frosting (but dairy-free). Our MATCHA TEA FROSTING is also unexpectedly tea-lightful with this carrot cake. Instead of frosting, enjoy Chai Carrot Cake with a dusting of Matcha Icing Sugar or feel free to use your favourite frosting.