Sunday, 30 November 2008

Chai Carrot Cake

For the cake
300g | 10.5oz soft light brown
   sugar
300ml | 10fl oz melted coconut
   oil
3 large eggs
300g | 10.5oz  flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
300g | 10.5oz grated carrots
   (about 3 large)
100g | 3.5oz pecans, roughly
   chopped
100g | 3.5oz raisins or sultanas
4 chai teabags
For the chai caramel
125ml | 1/2 cup chai tea (see above)
200g | 7oz brown sugar
125g | 4.4oz double cream, heated in microwave for 30 seconds
125g | 4.4oz créme fraiche
2 tbsp butter
Mascarpone frosting
500g | 1.1lbs full fat mascarpone
200g | 7oz icing sugar
100g | 3.5oz chai caramel (see above)
3-5 tbsp double cream
  • Steep the chai tea bags in 250ml (1 cup) boiling water for 10 minutes. Discard the teabags and add the raisins. Leave for a couple of hours or overnight until they are plump. Strain and keep the tea for making the caramel.
  • Preheat the oven to 180C (350F). Grease and flour bundt pan
  • Put the sugar, oil and eggs in the bowl of your mixer and beat for two minutes until the ingredients are incorporated.
  • Sift the flour, spices, salt, soda and baking powder into a bowl. Gradually add to the mixing bowl while beating on medium-low speed. Increase the speed once everything has been added and beat for a minute.
  • Stir in the grated carrots, pecans and raisins and pour the batter in the prepared bundt pan.
  • Bake for 25 minutes or until the cake is springy to the touch and coming away from the edges of the tin. Cool in the tin for 10 minutes before carefully turning out onto a cooling rack.
  • Make the caramel: Bring the tea and sugar to a boil in a deep sided saucepan. Continue to boil for several minutes until a thermometer reads 150 C (300 F).  Reduce heat slightly and when the caramel reaches 175 C (350 F) take it off the heat and add the double cream - be very careful it will bubble volcanically! When it calms down a bit add the créme fraiche and butter and mix together with a balloon whisk until smooth. Cool before using.
  • To make the frosting: Put the mascarpone, icing sugar and caramel in a bowl and beat with your mixer on the lowest speed setting until combined and then increase the speed and gradually add the double cream. Beat until the frosting is smooth and forms firm peaks.