Carrot and spice teacake
Carrot and spice teacake blends the natural sweetness of fresh carrots with warm cinnamon and ginger notes, resulting in a moist and flavorful cake perfect for afternoon tea. This easy recipe involves mixing wet and dry ingredients, folding in grated carrot, and baking until golden.
Cook time 30 min
Prep time 30 min
Ingredients:
2 tsp butter2 tsp sugar
1 egg
2 tsp vanilla extract
1 cup self-raising flour
1/3 cup milk (1% fat)
1 carrot
1 tsp cinnamon
1 tsp ginger
Carrot and spice teacake is a delicious and aromatic treat that combines the natural sweetness of fresh carrots with the warm, fragrant notes of cinnamon and ginger. Perfect for an afternoon tea or a cozy dessert, this teacake is easy to make and will impress your friends and family with its delightful flavor and moist texture.
Instructions:
- Preheat your oven to 180°C (350°F) and grease a small loaf pan or a 6-inch round cake pan with a bit of butter or non-stick spray.
- Peel and grate the carrot. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 2-3 minutes of mixing.
- Add the egg and vanilla extract to the butter-sugar mixture, and mix well until fully combined.
- In a separate bowl, sift together the self-raising flour, cinnamon, and ginger to ensure they are well mixed and to avoid any lumps.
- Gradually add the sifted dry ingredients to the butter-sugar-egg mixture, alternating with the milk. Begin with a third of the flour mixture, followed by half of the milk, another third of the flour mixture, the remaining milk, and finish with the last third of the flour mixture. Mix just until everything is combined; do not overmix.
- Gently fold in the grated carrot using a spatula until evenly distributed throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure it’s evenly spread.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the teacake from the oven and let it cool in the pan for about 10 minutes.
- After 10 minutes, transfer the teacake to a wire rack to cool completely before slicing and serving.
Enjoy your freshly baked carrot and spice teacake with a hot cup of tea or coffee. The wonderful aroma of spices coupled with the sweetness of the carrot will surely make this teacake a favorite for any occasion. Don't forget to share this delightful recipe with friends and loved ones!
Carrot and spice teacake FAQ:
Bake the teacake in a preheated oven at 180°C (350°F) for about 25-30 minutes. It’s ready when a toothpick inserted into the center comes out clean.
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the teacake is done. If it has wet batter on it, continue baking for a few more minutes.
This recipe is suitable for a small loaf pan or a 6-inch round cake pan. Make sure to grease the pan with butter or non-stick spray before pouring in the batter.
Yes, you can substitute self-raising flour with all-purpose flour, but you should add 1 to 1.5 teaspoons of baking powder to ensure the teacake rises properly.
Store any leftover teacake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To extend its shelf life, you can also freeze the teacake for up to 3 months.
Tips:
- Grate the carrot finely to ensure it mixes well into the batter and gives an even texture to the teacake.
- Make sure all ingredients are at room temperature before you start baking; this helps in achieving a uniform batter.
- Don't overmix the batter; mix just until all the ingredients are combined to avoid a dense teacake.
- If you prefer a spicier flavor, you can increase the amount of cinnamon and ginger according to your taste.
- Let the teacake cool completely before slicing to ensure clean cuts and prevent it from falling apart.
Nutrition per serving
10 ServingsCalories 80kcal
Protein 2.81g
Carbohydrates 14g
Fiber 0.85g
Sugar 1.87g
Fat 1.69g
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