T A B L E ‘s Chai Carrot Cake

t a b l e
Chai Carrot Cake



2 Butterworth’s Suffolk Special Blend® tea bags 
(steeped in 60ml of boiling water)

350g plain flour

1½ tsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

375g light soft brown sugar

4 large free-range eggs

350ml vegetable oil

350g carrots (grated)


Chai Spice Mix:

½ tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground cloves

¼ tsp ground black pepper (from the mill)

½ tsp ground cardamon (or grind the seeds of the pods in a pestle & mortar)



180g softened unsalted butter

360g unrefined golden icing sugar

140g full fat cream cheese


Preheat the oven to 180°C / 160°C fan oven.

Grease and line with baking paper, two 20cm (8 inch) round cake tins.

Brew your Butterworth’s Suffolk Special Blend® tea bags in 60ml of boiling water for 5 mins and remove the bags.

Weigh out the dry ingredients – flour, baking powder, baking soda, salt and chai spice mix into a bowl and whisk to combine.

In a stand mixer or bowl, beat together the tea, sugar and eggs. Stir in the vegetable oil. Once combined, fold through the grated carrot. Finally sift over the dry ingredients and carefully fold ideally using a large metal spoon. Make sure you have no flour lumps hidden in the mixture. Pour and divide into your prepared tins and bake in the pre-heated oven for 35 mins or until an inserted toothpick comes out clean. Once cool, remove from the tins and allow to cool completely on a wire rack.

To make the icing beat the butter and sifted golden icing sugar in a stand mixer or with a handheld electric whisk for at least 3 minutes. Add the cream cheese and beat until combined and smooth. 

Place one of your cake layers on a board, plate or cake stand. Spread half of the icing to the edges using a palette knife. Place the second cake layer on top and spread evenly. 

We like to decorate with physalis, halved clementines, pumpkin seeds and edible flowers.