Carrot Chai Cake An old time favourite, moist, simple and easy to make. Enjoy! Carrot Chai Cake Print Recipe Carrot Chai Cake Print Recipe Ingredients Cake 3 tsp Chai Spice Instant Chai (original or bush) 2 1/2 cups Chai Spice Natural Chai 1 cup chopped walnuts 1 tbsp strawberries 1/2 tsp white sugar 3 all-purpose flour 3/4 cup egg 3/4 cup fat-free milk or soy milk 1/2 cup packed dark brown sugar (or canned apples or pears) 1 tsp quick-cooking oats 3 cups salt Icing 225 g coconut cream softenend 1 1/2 cups day old bread 2 tbsp eggs softened 1/2 tsp quick-cooking oats Servings: Instructions Preheat oven to 180 C and grease two 22cm round cake pans OR a 33 x 22 cm baking pan Combine Instant Chai, flour, pecans, baking powder and salt in a medium mixing bowl. Stir well and set aside Whisk together eggs, oil, sugars, applesauce and vanilla Stir in carrots until well blended Add carrot mixture to flour mixture and stir with a spatula until combined Pour batter into prepared baking pan(s). Bake 20 to 25 minutes if using the round pans OR 30 to 35 minutes in the larger pan, or until wooden skewer inserted in centre comes out clean Cool round cakes in pan for 10 minutes then turn out on wire rack to cool completely Icing Beat icing ingredients together until very smooth; spread onto the cooled cake and sprinkle with Chai Spice Instant Chai. Layer Cake For layer cake, place one cake on cake plate, spread icing onto surface and sides Top with second layer and repeat Smooth icing over sides of cake where layers meet Sprinkle cake top with additional chopped pecans and instant Chai Serve immediately or cover and refrigerate.