Dreamy, Creamy Chai Carrot Cake

Our founder Caitlin (aka Mama Chai) created this super moist, wheat-free, gluten-free Chai Spiced Carrot Cake recipe with cream cheese frosting. The frosting is optional, but highly, HIGHLY recommended! 

INGREDIENTS⠀

• 100ml extra virgin olive oil⠀
• 3 large eggs⠀
• 1 1/2 cups coconut sugar
• 2 cups almond meal⠀
• 1/2 cup buckwheat flour (regular wheat or spelt flour also works well if you are not worried about the gluten)⠀
• 1 teaspoon baking powder⠀
• 1 tablespoon Chai Baking Spice (heap up the tablespoon if you like some extra kick!)
• 1/2 teaspoon sea salt⠀
• 1/2 teaspoon baking soda
• 1 teaspoon apple cider vinegar ⠀
• 2 cups grated carrot (about 3 medium carrots)⠀
• 3/4 cup walnuts, roughly chopped⠀
• 1/3 cup milk of your choice⠀

FROSTING (OPTIONAL)

• 250gm cream cheese
• 1 tablespoon vanilla extract
• 2 tablespoon of maple syrup

METHOD⠀

1. Preheat the oven to 180C
2. In a large mixing bowl, whisk the olive oil, eggs, and sugar, until well combined. ⠀
3. Add the remaining ingredients and fold together to combine.
4. Line a loaf tin (23cm x 13cm) with baking paper and pour the mixture in.
5. Bake in the oven for approximately 60 minutes or until a skewer comes out clean.

1. Meanwhile, you can prepare the icing if making. Simply whip ingredients together with an electric beater or wooden spoon and well combined and smooth.
2. Remove from the oven and allow it to cool before turning the loaf out.
3. Make sure the loaf has cooled before spreading the icing over the top.
4. Decorate the icing with some more crushed walnuts and a light sprinkle of Chai Sprinkles

You can serve this loaf warm, fresh from the oven or allow it to cool completely. Store the cake in the fridge for up to 3 or 4 days. Or you can also store it in the freezer - all you do is slice it up, put in an airtight container, and remove 1 slice as needed to defrost before serving.

ENJOY xx