Carrot Cake with Mascarpone Frosting

A spectacular layered carrot cake with rich mascarpone frosting and chai tea caramel drizzle.
{ ADVERTORIAL }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.

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!

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.

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.