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Carrot Cake with Mascarpone Frosting and Chai Caramel and Tea Tasting at Twinings

Lucy Parissi
  • 45 minutes
  • Serves 8 to 10

INGREDIENTS

597 2/3 g

Carrots

243 1/3 milliliters

Chai tea

1

Cinnamons sticks and cape gooseberries

1/2 tsp

Ginger, ground

199 1/4 g

Raisins or sultanas

3

Eggs, large

597 2/3 g

All purpose flour, plain

1 tsp

Baking powder

1 tsp

Bicarbonate of soda

597 2/3 g

Brown sugar, soft light

199 1/4 g

Chai caramel

1 1/4 tsp

Cinnamon, ground

1/4 tsp

Cloves, ground

398 1/2 g

Golden caster sugar

398 1/2 g

Icing sugar

1

Mascarpone frosting

1/4 tsp

Salt

199 1/4 g

Pecans

2 tbsp

Butter

249 3/4 g

Creme fraiche

249 3/4 g

Double cream

3 tbsp

Double cream

999 g

Mascarpone, full fat

300 ml | 10fl oz rapeseed (canola oil or melted coconut oil)

4

Twinings chai teabags