Moist Carrot Cake with Ginger and Lemon

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Baking is a nourishing and wholesome labour of love which is often passed on through generations. It can make us feel nostalgic as we remember happy childhood memories in the kitchen with loved ones. The physical act of baking is deeply therapeutic, stimulating all the senses, whilst the process of weighing out ingredients and watching them come together allows you to focus and ease the mind. The key to baking lies in its simplicity as anyone can try it!

To make this recipe really stand out we have put a special YOGI TEA® twist on the classic cake giving it an extra flavour boost. Our carrot cake uses YOGI TEA® Ginger Lemon to infuse the cake batter, adding fragrance and spice. This is a delicious, vegan cake and a lovely alternative to your usual sweet treat. Whether you make this cake with loved ones to enjoy together or simply use this time as a little moment of calm and tranquillity for yourself, the most important thing is that you bake with care and serve with love!

Juicy carrot cake with YOGI TEA® Ginger Lemon

Carrot cake recipe

Preparation time: 20 minutes + 50 minutes baking time
 

Ingredients for a 28 × 11 cm loaf tin

For the cake

  • 2 YOGI TEA® Ginger and Lemon tea bags
  • 200 g Type 630 spelt flour
  • 60 g raw cane sugar
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150 g apple purée
  • 100 ml unflavoured rapeseed oil
  • 100 g grated carrot
  • 50 g chopped walnuts

For the topping

  • 100 g vegan cream cheese
  • 100 g vegan quark
  • 1 carrot
  • 1 tsp freshly grated lemon zest

Preparation

  • Pour 50 ml of boiling water over the tea bags and leave to steep for 10 minutes.
  • Preheat the oven to 180 °C.
  • Gently mix together the flour, sugar, cinnamon, baking powder and bicarbonate of soda. Add the apple purée, concentrated tea and oil and quickly stir together into a smooth batter. Fold in the grated carrot and chopped walnuts.
  • Pour the batter into a loaf tin and bake on a central oven tray for 45-50 minutes. Set aside to cool completely.
  • Stir the vegan cream cheese and vegan quark together until smooth. To make the carrot roulades, grate the carrot into fine long strips and roll up each strip tightly
  • Spread the cream cheese topping over the cake shortly before serving. Top with the carrot roulades and lemon zest.

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