Tea flavoured Carrot and Date cake | How to make Tea flavoured Carrot and Date cake

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ByFebina Farook
Created on 12th Nov 2015
  • Tea flavoured Carrot and Date cake, How to make Tea flavoured Carrot and Date cake
Tea flavoured Carrot and Date cakeby Febina Farook
  • Tea flavoured Carrot and Date cake | How to make Tea flavoured Carrot and Date cake (34 likes)

  • 1 review
    Rate It!
  • By Febina Farook
    Created on 12th Nov 2015

About Tea flavoured Carrot and Date cake

An aromatic cake with the blend of tea, carrots and the goodness of dates. A perfect tea time cake.

The delicious and mouthwatering Tea flavoured Carrot and Date cake is a famous dish of American and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Tea flavoured Carrot and Date cake is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Tea flavoured Carrot and Date cake. Febina Farook shared this Tea flavoured Carrot and Date cake recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Tea flavoured Carrot and Date cake. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Tea flavoured Carrot and Date cake recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time40mins
  • Serves4People
Tea flavoured Carrot and Date cake

Ingredients to make Tea flavoured Carrot and Date cake

  • Strongly brewed tea - 1/4 cup (See Tips below)
  • Carrots - 2 big
  • Dates - 1 cup pitted and chopped
  • Cardamom powder - 1/2 tsp
  • Oil - 1 1/2 cups
  • All purpose flour - 2 1/2 cups
  • Baking powder - 1 1/4 tsp
  • Baking soda - 1 tsp
  • Eggs - 4 room temperature
  • Granulated sugar - 1 1/2 cups
  • Packed dark brown sugar - 1/2 cup
  • A pinch of salt
  • For the Pistachio cream cheese frosting:
  • Hung curd - 1 cup
  • Whipped cream - 1 cup (Beaten whipped cream)
  • Icing sugar- 3 tbsp
  • Pistachio essence - 1 tsp
  • Pistachios crushed - 1/4 cup to garnish

How to make Tea flavoured Carrot and Date cake

  1. Dry whisk flour, baking powder, baking soda and salt in a large bowl.
  2. Wipe dry the processor bowl, add sugar, brown sugar, tea and eggs. Turn on the processor and blend everything for 30 seconds.
  3. With the processor on, add oil in a steady stream. Run the processor till the mixture is emulsified. This takes about 20 - 30 seconds. (The result is a satiny smooth mixture).
  4. Add the chopped dates to the flour and mix well. This ensures that dates do not sink to the bottom while baking.
  5. Pour the egg - sugar mix over Carrot and fold using a silicone spatula.
  6. Fold in the flour till no speck of flour is visible. Pour into a greased pan. Place the pan in the middle rack of a preheated oven.
  7. Bake for about 35-40 minutes or until a skewer inserted in the middle comes out clean. (I divided the batter into two and baked separately to get two layers, do not slice the cake into 2 to get 2 layers, as the cake is soft it can break)
  8. Cool the cake completely. Meanwhile prepare Pistachio cream cheese frosting. In a bowl, beat hung curd and icing sugar well.
  9. Add pistachio essence, beat. Using silicone spatula, fold in the whipped cream. Apply half of the frosting over one layer of cake. Place the second layer of cake on top.
  10. Again spread remaining half of the frosting over the cake. Garnish with chopped Pistachios. Serve and enjoy.
My Tip: For strong tea: I added approximately 4 tbsp to one cup of boiling water and let the water boil for about 2 minutes. Strain and measure 1/4 cup.

Reviews for Tea flavoured Carrot and Date cake (1)

Sharmila Moses5 months ago
Can't view how to make the tea
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