Chai Spiced Carrot Cake

This masala chai infused carrot cake is beyond perfect. With all its warm goodness and luscious cream cheese frosting, it’s a melt-in-your-mouth deliciousness you deserve.

Cook Time: 40 minutes + 40 minutes bake time
Serves: 8-10 people

For the cake
1/4 cup boiling water
4 tbsp THT Assam Black Tea
2 + 1/2 cup all-purpose flour
2 tsp baking powder
1 tsp green cardamom, ground
500 g carrots, peeled
1 ½ cups granulated sugar
½ cup packed light brown sugar
4 eggs, at room temperature
½ cup vegetable oil

For the frosting
227 g cream cheese, softened
1/2 cup butter, softened
3 cups icing sugar, sifted
Crushed walnuts, for decoration

For the cake

  1. Pre-heat the oven to 180 degrees C. Butter a 9 inch round cake pan.
  2. Pour boiling water over the tea leaves and let this sit aside for 10 minutes. Strain the tea leaves and reserve the water.
  3. Whisk the flour, baking powder, cinnamon and green cardamom together in a bowl.
  4. In another bowl, beat the granulated sugar, brown sugar, vegetable oil, eggs and tea until combined. Using a spatula fold in the carrots. Fold in the flour mixture and gently mix only until well-combined.
  5. Transfer the batter to the prepared cake pan and bake the cake for about 35 to 40 minutes

For the frosting,

  1. Beat cream cheese and butter until light and fluffy.
  2. Add icing sugar, one cup at a time, mixing well after each addition.


  1. Cover the cooled cake with the frosting using an offset spatula and decorate with crushed walnuts.

The House of Tea by Foodhall