We know our obsession with carrot cake has gotten a little out of hand when we look at this recipe. It uses our Carrot Cake pu’erh tea, which we spent years getting just right in order to do justice to this—let’s just say it—massively underrated dessert.
And now, we’ve taken that tea, and we’ve put it right back into the batter for this deliciously moist, perfectly balanced loaf with tangy cream cheese frosting. We know spring has arrived because we’re busting out the carrots to whip up this sweet treat to serve our fave people, even if that’s just ourselves ;)
ingredients:
For the cake:
256 g shredded carrots
120 g sweetened shredded coconut
83 g raisins
300 g sugar
237 ml vegetable oil
4 large eggs, room temperature
2 tsp vanilla extract
250 g all-purpose flour
1½ tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2-3 Perfect Spoons Carrot Cake loose leaf tea, finely ground
recipe:
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Preheat your oven to 350°F. Grease and flour two 8-inch cake pans.
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In a large bowl, combine carrots, coconut, raisins, sugar, vegetable oil, eggs, and vanilla.
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In a separate bowl, combine flour, baking powder, baking soda, cinnamon, salt and ground tea.
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Stir dry ingredients into the wet mixture until just combined.
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Divide batter evenly between pans. Bake for 25–30 minutes, until a toothpick comes out clean. Let cakes cool completely.
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Whip butter and cream cheese until light and fluffy (about 4 minutes). Add vanilla, salt and powdered sugar, and whip to combine (about 2 more minutes).
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Place one cake layer on a plate, top with ⅓ of the frosting. Layer the second cake on top and frost the top and sides with remaining frosting. Smooth with a spatula or keep it rustic.
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Cut it into rectangles and dig in!
