Organic Green Chai Matcha Latte Carrot Cake
Ingredients
Carrot Cake
Frosting
Instructions
  1. Preheat your oven to 350F/180F. Line a pound loaf tin with parchment paper for ease of unmolding and clean up – set a side.
  2. In a stand mixer bowl, scale and combine butter, sugar & vanilla.
  3. Set bowl in to mixer, set and secure with paddle attachment. Beat until fluffy, stopping mixer and scraping down sides of bowl as needed.
  4. Once butter mixture is fluffy, and mixer is running on “slow”, add eggs one-at-a-time.
  5. Continue to whip butter until all the eggs are well incorporated.
  6. Set another bowl onto scale. Measure and combine all-purpose flour, Green Chai Matcha Blend and baking powder, stir flour mix to blend well – this facilitates mixing & prevents clumping.
  7. Add grated carrots to mixing bowl, stir to combine well, approx. 1-2min.
  8. While mixers is running on low speed, add flour blend in three stages.
  9. Transfer cake batter to lined pound loaf tin ( your tin should be approx. ¾ full )
  10. Lightly tap loaf tin onto counter to knock out any large air pockets that may have formed during filling. Push into center of preheated oven, bake for 55-60 min, or until a wooden skewer inserted into the middle of cake comes out “clean” (with some moist crumbs!)
  11. Remove baked Green Chai Matcha Carrot Cake from the oven, allow to cool off in its tin for approx. 10min, then un-mold cake and cool completely on a wire rack. Approx. 1hr
  12. For the Frosting: whip room temperature cream cheese with a whisk until smooth, add several drops of green food color if using, then on low speed add sifted icing sugar and Green Chai Mix.
  13. Mix frosting until it’s nice and smooth. Generously apply frosting to cooled Carrot cake, either using a small spatula, spoon or using a piping bag!
  14. Enjoy with a hot cup of Tea-Squared Premium Tea or New Matcha Tea Latte!