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

By Febina Farook  |  12th Nov 2015  |  
4 from 1 review Rate It!
  • Photo of Tea flavoured Carrot and Date cake by Febina Farook at BetterButter
Tea flavoured Carrot and Date cakeby Febina Farook
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About Tea flavoured Carrot and Date cake Recipe

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

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 Moses3 years ago

Can't view how to make the tea