Ingredients

175g

caster sugar

175g

butter

4 large

free-range eggs

200g

self-raising flour

1.5 tsp

baking powder

1 tsp

Steenbergs organic cinnamon powder

1 tsp

Steenbergs organic ginger powder

2 tsp

Steenbergs organic masala chai

2 tsp

Steenbergs Organic New York chai mix

4 large

carrots

thumb size

piece of fresh ginger

2 tsp

vanilla bean paste

2 large handfuls

of pumpkin seeds

For the Icing

180g

full fat cream cheese

90g

salted butter

90g

icing sugar

2 tsp

Steenbergs organic cinnamon

Chai spiced carrot cake with pumpkin seeds recipe has been developed for us by the talented Great British Grub Food Blog

Method

Make the cake batter by whisking together the butter and sugar with an electric hand whisk. Once it’s formed a smooth paste, add the eggs and whisk until the mixture is light and fluffy. Don’t worry if it curdles a little, this will smoothen out once you add the flour. Add the self-raising flour and baking powder. Whisk again until all the ingredients are combined with no lumps.
To your cake batter, add the ginger powder, cinnamon, and both the chai spice mixes. Grate the carrots and ginger and add them to the batter. with the vanilla bean paste, mixing well until everything is combined, then chuck in the pumpkin seeds and you’re ready for the oven.
Line a rectangular baking tray with some grease proof paper then pour the mixture in and bake for 25 minutes at 180 degrees. Check to see if the mixture stops wobbling when you shake the tin, or do the classic ‘does the knife come out clean?’ test. If it does, you’re in business. Leave to cool before icing.
To make the icing beat together the butter and icing sugar. This will be much easier if you have the butter a room temperature before you start. Add the cinnamon and the cream cheese and beat again until it makes a smooth paste. Do a little taste test to check for sweetness, and if you want add a little more sugar. Finally, roughly ice the cake with a pallet knife and cut into generous squares.