My choice of beverage in the morning is black coffee and I was never really introduced to Chai Latte until very late in life. We had a young lady stay with us while she was preparing for the Australian Medical Council Exam, and her favourite drink was, you guessed it Chai Latte. She trained overseas,but had to pass the medical board exam if she was to practice in Australia. Back to Chai, when she left, I inherited her jar of Chai Latte powder, and then I too was hooked. Not only that, it also made it’s way into my baking with this Chai Latte Spiced Carrot Loaf. And by the way, she passed the exam, and is now a practicing doctor in South Australia.
If you’d rather a more traditional Carrot Layer Cake here’s the recipe for the moistest most delicious Moist Carrot Cake with Cream Cheese Icing.
What you need to make the Chai Latte Spiced Carrot Loaf
- Pantry/Fridge Items -Carrots, Crushed Pineapple (or Sultana), Oil,Brown Sugar,Eggs, Chai Latte Powder (or Cinnamon,Cardamom and Nutmeg),Self Raising Flour and Baking Soda, Walnuts.
- For the Icing – The loaf is good enough without the icing. It is delicious toasted and spread with lashings of butter. However, the Cream Cheese frosting makes it extra special. You will need, room temperature Cream Cheese and a bit of butter plus sifted Icing Mixture or Icing Sugar.
- You also need a loaf pan 21x13x6cm. The batter is also enough for 12 muffins, in which case reduce the cooking time to 15-20 minutes.
Easy does it…
- Whisk together oil and brown sugar. Whisk in the eggs.
- Sift the self raising flour,baking soda and the spices into the oil and sugar mix.
- Use a spatula to fold in the crushed pineapple, roughly chopped walnuts and grated carrots to the mix just until blended. Do not over mix.
- Pour batter into prepared loaf pan and bake in a preheated oven until loaf is done about 60 minutes.
- Spread frosting on top of the cooled cake and sprinkle with extra chopped walnuts if desired.
If you do make this, let me know what you think via comments in the space below. I would love to hear from you.
Chai Latte Spiced Carrot Loaf
12
servings15
minutes40
minutesIngredients
1 cup Brown Sugar
1 cup Vegetable Oil
3 Eggs, lightly whisked
2 cups Self Raising Flour
1/2 teaspoon Baking Soda
3 teaspoons Chai Latte Drink Powder OR
1 teaspoon each Cinnamon Powder,Cardamon Powder and 1/2 teaspoon Nutmeg
2 Medium Carrots,grated
1 x227g Crushed Pineapple or 1/4 cup Sultana
1/4 cups Walnuts,coarsely chopped,plus extra for decoration
- Cream Cheese Icing
125g Cream Cheese,room temperature
25g soft Butter
1 cup Icing Mixture,sifted
Directions
- Preheat oven to 180°C or 160°C fan forced. Spray loaf pan(21x13x6cm) with cooking oil spray. Line with baking paper extending up to the sides with a bit of overhang.
- In a large bowl, whisk oil and the brown sugar together until thick. Add eggs and whisk again until well combined.
- Sift the flour,baking soda and spices into the bowl containing the oil and sugar mix. Use a spatula to fold in the carrots, pineapple (or sultanas) and walnuts until just combined. Pour into the prepared pan and smooth the top.
- Bake for about 1 hour or until the top is firm to touch and a skewer inserted into the middle comes out clean. Cool in pan for 15 minutes, remove the baking paper then transfer to a serving plate to cool completely.
- Cream Cheese Frosting
- Use an electric mixer to beat cream cheese and butter until pale.
- Add sifted icing sugar in 3 batches and beat until fluffy.
- Assembly
- Use a spatula to frost the loaf with the Cream Cheese Frosting. Decorate with extra Walnut pieces and some dried Pineapple, if desired.
Notes
- Store leftovers in a covered container in the fridge. Australian Measurement standards used.
