One tin Chai Spiced Carrot and Walnut Cake - This Chai Spiced Carrot and Walnut Cake is everything a cake should be - moist, fragrant and irresistibly spiced. It's an easy single layer cake that combines the cosy warmth of chai spices with the natural sweetness of carrots and the satisfying crunch of walnuts. We even sliced ours through the middle to add a generous layer of cream cheese icing - because why not?
Whether you're baking for a celebration, am afternoon tea or you're simply craving something special, this cake is the perfect choice. This recipe is very slightly adapted from a Nigella Lawson recipe. She adds fresh and crystalised Ginger as well as a little less Sugar and less Spices.
Why You'll Love This Chai Carrot Cake
- Soft, moist, and flavour-packed - this is thanks to fresh carrots and aromatic chai spices.
- Simple recipe - no complicated steps.
- Perfectly balanced - with a silky cream cheese frosting that's not too sweet.
- Make-ahead - This recipe keeps well and is freezer-friendly, so you can enjoy it anytime.
Ingredients for Chai Carrot and Walnut Cake
For the Cake
Oil - Keeps the cake moist. You can also use sunflower or light olive oil.
Eggs - Provide lift and structure.
Sugar - Use light or dark brown sugar.
Plain Flour, Baking Powder, Bicarbonate of Soda - For structure
Chai Spices - Ground Cinnamon, Ground Cardamom, Ground All Spice, Ground Ginger
Salt - brings it all together. Grated Carrots and chopped Walnuts
For the Cream Cheese Frosting
Butter, Cream Cheese, Icing Sugar, Cornflour - This helps thicken and stabilise the icing, Cinnamon and All Spice - To echo the chai flavours.
How to Make Chai Spiced Carrot and Walnut Cake
1. Prepare the tin and oven
Preheat the oven to 180°C (Fan 160°C) / Gas Mark 4.
Grease and line a 20cm (8-inch) round cake tin with baking paper.
2. Mix wet ingredients
In the bowl of a mixer, whisk together the oil, eggs, and sugar until slightly thick and pale.
You can also just use a bowl and whisk.
3. Combine dry ingredients
Add the flour, baking powder, bicarbonate of soda, spices, and salt.
4. Combine
Fold the dry ingredients into the wet mixture until just combined. Add the grated carrots and walnuts, folding gently.
5. Bake
Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer comes out clean.
6. Cool
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before icing.
7. Make the Cream Cheese Frosting
Beat the butter until smooth. Add the cream cheese and mix until creamy. Sift in the icing sugar and cornflour, then add the spices. Beat until light, fluffy, and well combined. Do not overman it as it will become runny.
8. Assemble the Cake
Spread the cream cheese frosting generously over the top of the cooled cake. Finish with a sprinkle of chopped walnuts or a dusting of cinnamon for that perfect chai-inspired look.
Variations
- No Walnuts? Try pecans, pistachios, or almonds instead. Or make it nut free.
- No Cream Cheese? Top with a simple vanilla buttercream or dust with icing sugar.
- Extra Spice? Add a pinch of black pepper or crushed fennel seeds for a more authentic chai kick.
- Toasted Walnuts - You can quickly pre toast the Walnuts in a dry pan beforehand.
Tips for the Best Carrot Cake
- Always grate your own carrots - store-bought ones can be too dry.
- Don't over mix the batter. Fold until ingredients are just combined so the cake does not become dense.
- Let the cake cool fully before adding icing to prevent it from melting.
Serving Suggestions
Enjoy this chai spiced carrot cake with a hot cup of chai, or coffee. It's perfect for celebrations, afternoon tea, or as a weekend bake to share.
Storage & Freezing
Store: In an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
Make Ahead: Bake the cake up to 2 days ahead and store wrapped in cling film. Ice before serving.
Freeze: Wrap the un-iced cake in cling film and foil. Freeze for up to 3 months. Thaw at room temperature before frosting.
Frequently Asked Questions (FAQ)
Can I make carrot cake without nuts?
Absolutely. Simply leave out the walnuts or replace them with raisins or shredded coconut.
Can I double the recipe for a larger cake?
Yes, double the ingredients and bake in a 9x13-inch rectangular tin. Adjust baking time to about 60-70 minutes.
Why is my carrot cake dense?
Over mixing or adding too much flour can make the cake heavy. Mix gently and measure ingredients accurately.
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📖 Recipe
One tin Chai Spiced Carrot and Walnut Cake
Ingredients
Carrot Cake
- 200 g Plain Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Bicarbonate of Soda
- 2 teaspoon Ground Ginger
- 1 teaspoon Ground Cardamom Optional
- 2 teaspoon Ground Cinnamon
- ½ teaspoon Ground Clove
- 1 teaspoon All Spice
- ¼ teaspoon Salt
- 200 g Light Brown Sugar
- 2 Eggs
- 200 g Vegetable Oil
- 200 g Carrots Peeled and coarsely grated
- 100 g Walnuts Chopped
Cream Cheese Icing
- 100 g Butter At room temperature
- 100 g Cream Cheese At room temperature
- 100 g Icing Sugar
- 1 teaspoon Corn Flour
- 1 teaspoon Ground Cinnamon
- 1 teaspoon All Spice
Topping
- Handful Walnuts chopped
Instructions
- 1. Prepare the tin and ovenPreheat the oven to 180°C (Fan 160°C) / Gas Mark 4. Grease and line a 20cm (8-inch) round cake tin with baking paper.
- 2. Mix wet ingredientsIn the bowl of a mixer, whisk together the oil, eggs, and sugar until slightly thick and pale. You can also just use a bowl and whisk.
- 3. Combine dry ingredientsAdd the flour, baking powder, bicarbonate of soda, spices, and salt.
- 4. CombineFold the dry ingredients into the wet mixture until just combined. Add the grated carrots and walnuts, folding gently.
- 5. BakePour the batter into the prepared tin and bake for 50–60 minutes, or until a skewer comes out clean.
- 6. CoolCool in the tin for 10 minutes, then transfer to a wire rack to cool completely before icing.
- 7. Make the Cream Cheese FrostingBeat the butter until smooth. Add the cream cheese and mix until creamy. Sift in the icing sugar and cornflour, then add the spices. Beat until light, fluffy, and well combined. Do not over mix it as it will become runny.
- 8. Assemble the CakeSpread the cream cheese frosting generously over the top of the cooled cake. Finish with a sprinkle of chopped walnuts or a dusting of cinnamon for that perfect chai inspired look.
Notes
Variations
- No Walnuts? Try pecans, pistachios, or almonds instead. Or make it nut free.
- No Cream Cheese? Top with a simple vanilla buttercream or dust with icing sugar.
- Extra Spice? Add a pinch of black pepper or crushed fennel seeds for a more authentic chai kick.
- Toasted Walnuts - You can quickly pre toast the Walnuts in a dry pan beforehand.
Tips for the Best Carrot Cake
- Always grate your own carrots - store-bought ones can be too dry.
- Don’t over mix the batter. Fold until ingredients are just combined so the cake does not become dense.
- Let the cake cool fully before adding icing to prevent it from melting.
Serving Suggestions
Enjoy this chai spiced carrot cake with a hot cup of chai, or coffee. It’s perfect for celebrations, afternoon tea, or as a weekend bake to share.Storage & Freezing
Store: In an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.Make Ahead: Bake the cake up to 2 days ahead and store wrapped in cling film. Ice before serving.
Freeze: Wrap the un-iced cake in cling film and foil. Freeze for up to 3 months. Thaw at room temperature before frosting.
Lily King says
Amazing recipe as always
Safira says
Thank you Lily. So glad you enjoyed it. 🙂