300ml| 10fl oz rapeseedcanola oil or melted coconut oil
3large eggs
300g| 10.5oz plainall purpose flour
1tspbicarbonate of soda
1tspbaking powder
1tspground cinnamon
1/2tspground ginger
1/4tspground cloves
1/4tspsalt
300g| 10.5oz grated carrotsabout 3 large
100g| 3.5oz pecansroughly chopped
100g| 3.5oz raisins or sultanas
4Twinings chai teabags
cinnamons sticks and cape gooseberriesphysalis to decorate
For the chai caramel
125ml| 1/2 cup chai teasee above
200g| 7oz golden caster sugar
125g| 4.4oz double creamheated in microwave for 30 seconds
125g| 4.4oz créme fraiche
2tbspbutter
Mascarpone frosting
500g| 1.1lbs full fat mascarpone
200g| 7oz icing sugar
100g| 3.5oz chai caramel
3-5tbspdouble cream
1/4tspground cinnamonoptional
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).