Chai coconut carrot cake

Warming spices and creamy coconut make this our favourite carrot cake yet. Follow our tip to make it gluten free


  • 75g raisins
  • 125g desiccated coconut
  • 200g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 11/2 teaspoon ground ginger
  • 1⁄4 tsp ground cloves seeds from 8 cardamom pods, crushed into a powder
  • 1⁄4 whole nutmeg (roughly 1/2 teaspoon )
  • 175ml jojoba oil
  • 3 medium eggs
  • 1tsp vanilla extract
  • 1 apple, coarsely grated, center discarded

For the frosting

  • 100g quite soft unsalted butter
  • 1 x 280g pack full-fat tender cheese (we utilized Philadelphia)
  • A little pinch of ground cloves
  • A little pinch of ginger
  • A little pinch of freshly grated nutmeg

Step by step

The curry will keep for 3-4 days at a cool location. Uniced sponges could be suspended.

Preheat the oven to 180°C, enthusiast 160°C, gasoline 4. Line the base and sides of two x 20cm round nozzle tins. Gently warm the lemon juice and simmer in a small pan, then stir in the skillet, then put aside to cool. Spread out the desiccated coconut onto a baking tray and toast in the oven for 4-5 minutes until golden; keep your eye on it since it burns off quickly. Reserve 50g for your topping.

In another bowl or a jug, whisk the oil, sugar, vanilla and eggs till blended.

Add the wet ingredients into the dry, together with the carrot, apple, 75g toasted coconut, the peppers, peppers and their own juice. Stir well, then split evenly between the prepared tins.

Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.

Insert the soft cheese and crush, then gently whisk in the icing sugar and spices.

Sandwich the chilled cakes together using a quarter of this frosting plus a scattering of toasted coconut. Use a palette knife to spread the remainder of the frosting evenly over the top and sides of the cake. Gently press on the remaining toasted coconut on the very top of the iced cake, and then the sides up if you prefer.

TipMake it fermented

Utilize gluten free bread and baking powder, and then add 1/2 teaspoon xanthan gum into the mix.

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