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Carrot Cake with Mascarpone Frosting

October 19, 2016 by Lucy Parissi 12 Comments

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A spectacular layered carrot cake with rich mascarpone frosting and chai tea caramel drizzle.
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A spectacular layered carrot cake recipe with chai infused raisins, rich mascarpone frosting and addictive chai tea caramel.
The Twinings tea shop at 216 Strand is so tiny you could very easily walk past and overlook it. But clearly that hasn’t stopped it from thriving – in fact Britain’s first known tea room has been in the same location since 1706, that’s over 300 years! Inside, the shop is narrow but long, with practically floor to ceiling shelves neatly packed with boxes and jars of delight – exotic artisanal teas from around the world, as well as some of the more recognisable products that Twinings is so well known for. I am here to attend a tea tasting led by one of Twining’s master blenders, Rishi, and to learn a bit more about the rich history of tea.

Tea Tasting at Twinings store on the Strand

Rishi is clearly passionate about tea – his coveted title of Master Blender doesn’t come about easily. Master Blenders have to train for seven years and travel the world learning about the different varieties and peculiarities of each growing region. Mind you, each location looks more breathtaking than the last judging by the photographs we are shown. Small wonder that becoming a MB apprentice draws literally tens of thousands of applications. Hearing Rishi speak about the types of brews he is serving us it becomes clear that tea, like fine wine, has characteristics shaped by climate, growing conditions, soil type as well as plucking standards. Knowing how to recognise and harness these characteristics allows the Master Blenders to create the blends we know and love. More importantly perhaps they also have to maintain the high quality standards and flavour profile of these blends year after year. It is quite a feat considering the average British consumer drinks nearly 1000 cups a year! So next time you drop a teabag into your favourite mug spare a thought for the history, time, training and effort behind your cup… and make sure you brew it according to instructions!

Tea Tasting at Twinings store on the Strand

Once we learn about the different varieties that make up some of the most popular Twinings blends like Earl Grey, English Breakfast and Chai, it is time to taste the blends themselves paired with cake… quite the hardship, I know. Earl Grey, which happens to be my favourite blend, pairs well with lemon drizzle cake and other citrusy bakes – my lemon mascarpone scones would be a perfect match. The breakfast blend with its lively ‘wake up’ profile is probably the most versatile blend pairing well with vanilla cupcakes and scones. Chai tea meanwhile is fragrant with spices like cinnamon, ginger and cloves – practically a cake recipe list already. It goes down a treat with a bite of banana or fruit cake. Its flavour profile reminds me of carrot cake which is why I decide to create a recipe inspired by, and containing, Twinings Chai blend.

A tea tasting at the Twinings store at 216 Strand in London is available for £30.

A spectacular layered carrot cake recipe with chai infused raisins, rich mascarpone frosting and addictive chai tea caramel.

This carrot cake contains chai tea infused raisins as well as the most totally addictive chai tea caramel. Despite its undeniable good looks and towering height – I made mine four layers deep although it appears smaller in the vintage cake stand I used – it is a doddle to make. Yes, even the caramel is easy. It makes a spectacular celebration cake that keeps well and is sure to be a huge crowdpleaser. The caramel will keep well in the fridge for several days and tastes incredible with ice cream or drizzled over waffles.

A spectacular layered carrot cake recipe with chai infused raisins, rich mascarpone frosting and addictive chai tea caramel.

Carrot Cake with Mascarpone Frosting and Chai Caramel

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

Lucy Parissi | Supergolden Bakes
A spectacular layered carrot cake with chai infused raisins, rich mascarpone frosting and addictive chai tea caramel.
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Course: Cake
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 -10 servings
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Ingredients

  • For the cake
  • Makes 3x20cm/8in layers or 4x15cm/6in layers
  • 300 g | 10.5oz soft light brown sugar
  • 300 ml | 10fl oz rapeseed canola oil or melted coconut oil
  • 3 large eggs
  • 300 g | 10.5oz plain all purpose flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 300 g | 10.5oz grated carrots about 3 large
  • 100 g | 3.5oz pecans roughly chopped
  • 100 g | 3.5oz raisins or sultanas
  • 4 Twinings chai teabags
  • cinnamons sticks and cape gooseberries physalis to decorate
  • For the chai caramel
  • 125 ml | 1/2 cup chai tea see above
  • 200 g | 7oz golden caster sugar
  • 125 g | 4.4oz double cream heated in microwave for 30 seconds
  • 125 g | 4.4oz créme fraiche
  • 2 tbsp butter
  • Mascarpone frosting
  • 500 g | 1.1lbs full fat mascarpone
  • 200 g | 7oz icing sugar
  • 100 g | 3.5oz chai caramel
  • 3-5 tbsp double cream
  • 1/4 tsp ground cinnamon optional

Instructions

  • Steep the chai teabags in 250ml (1 cup) boiling water for 10 minutes. Discard the teabags and add the raisins. Leave for a couple of hours or overnight until they are plump. Strain and keep the tea for making the caramel.
  • Preheat the oven to 180C (350F). Grease and line 3x20cm/8in or 4x15cm/6in cake tins.
  • Put the sugar, oil and eggs in the bowl of your stand mixer fitted with the paddle attachment. Beat for two minutes until the ingredients are incorporated.
  • Sift the flour, spices, salt, bicarbonate of soda and baking powder into a bowl. Gradually add to the mixing bowl while beating on medium-low speed. Increase the speed once everything has been added and beat for a minute.
  • Stir in the grated carrot, pecans and raisins and divide the batter between the prepared cake tins. Bake for 25 minutes or until the cakes are springy to the touch and coming away from the edges of the tins. Cool in the tins for 10 minutes before carefully turning out onto a cooling rack.
  • Make the caramel. Bring the tea and sugar to a boil in a deep sided saucepan. Continue to boil for several minutes until it reads150 C (300 F) on a digital thermometer*. Reduce heat slightly and when the caramel reaches 175 C (350 F) take it off the heat and add the double cream - be very careful it will bubble volcanically! When it calms down a bit add the créme fraiche and butter and mix together with a balloon whisk until smooth. Cook for a further five minutes over medium heat until it thickens slightly. Cool before using.
  • To make the frosting, put the mascarpone, icing sugar and caramel in your stand mixer. Beat together on the lowest speed setting until combined and then increase the speed and gradually add the double cream. Beat until the frosting is smooth and forms firm peaks - won't take long at all. Transfer to a piping bag fitted with a plain round tip.
  • Pipe a generous layer of frosting over each cake layer, drizzle with a little caramel and sandwich together. Add frosting around the sides and top and smooth using a pastry scraper. Chill and add a second layer of frosting for a totally smooth effect.
  • Pipe some caramel around the perimeter of the cake letting it drip down the sides. Decorate with cinnamon sticks and physalis (cape gooseberries).
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Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

 

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Comments

  1. Jen says

    October 25, 2016 at 8:58 pm

    This has got to be the most fantastic carrot cake I’ve ever seen. That chai caramel is calling to me…

    Reply
    • Lucy Parissi says

      October 27, 2016 at 7:39 am

      It was so good! But so incredibly tall. Tha cake stand actually hides how tall it was. My husband’s office has never been so happy – he has been bringing cakes in 2-3 times a week.

      Reply
  2. Dom says

    October 23, 2016 at 10:28 am

    beautiful, beautiful cake… can’t believe I missed this masterclass (and you) but I was working! Love your caramel dribbles!

    Reply
    • Lucy Parissi says

      October 23, 2016 at 10:47 am

      Oh what a shame – would have been great to see you again!

      Reply
  3. Akhila@Pepper Delight says

    October 21, 2016 at 6:41 pm

    Thats very innovative with Carrot cake, your photos and cake looks absolutely gorgeous !!!

    Reply
  4. Globe Scoffers - Recipes says

    October 21, 2016 at 11:49 am

    This cake is beautiful! Thanks for sharing.

    Reply
  5. Alice says

    October 21, 2016 at 10:34 am

    Wow this looks incredible! I’m currently doing the bake off bake along, but it’ll be one to add to the list for a few weeks time, I love it! Alice xxx

    http://www.woodenwindowsills.co.uk

    Reply
  6. Becca @ Amuse Your Bouche says

    October 20, 2016 at 9:41 am

    The Twinings tea shop sounds adorable! Must keep an eye out for that next time I'm in London. This cake looks equally amazing – love your simple decoration, so effective!

    Reply
  7. Katie Bryson says

    October 20, 2016 at 9:32 am

    What a showstopping bake Lucy… absolutely gorgeous. I rarely bake pretty cakes, but this one might just have to be the exception. I really want to try the chai tea caramel… it sounds divine. Nice write-up of the tea-tasting experience. What a fantastic job being a Master Blender must be…

    Reply
  8. Kerry Edwards says

    October 20, 2016 at 9:28 am

    Oh LUCY! You've outdone yourself yet again. This is just beautiful – your pictures truly get better and better!

    Reply
  9. Rosie says

    October 20, 2016 at 1:24 am

    Chai caramel?! You mean I can slurp my favourite tea in CARAMEL form? That sounds insanely delicious! Beautiful looking cake, I will certainly be adding this one to my 'must try recipe' stack 🙂

    Reply
    • Lucy Parissi says

      October 20, 2016 at 5:07 pm

      Yes it is super yummy! I may have eaten some by the spoonful 😉

      Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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