29th November 2017

Oriental Chai and Liquorice Tea Carrot Cake

3 mins to read


2 Heath and Heather Organic Oriental Chai and Liquorice Tea Bags

200ml of Boiling Water

100g Rasins

1 Orange (zest)

1 Lemon (zest)

280g Carrot (approx 3)

75g Pecans

300g Wholemeal Flour

2tsp Baking Powder

1tsp Nutmeg

2 Large Eggs

75g Honey

50g Rapeseed Oil

150g Quark


  1. Add the tea bags, raisins, orange zest and lemon zest to the boiling water and leave to soak for around 1 hour, then remove the tea bags. Preheat oven to 180 degrees.
  2. Meanwhile, peel the carrots and finely grate them.
  3. Chop the pecans and add to the grated carrots along with the flour, baking powder and nutmeg. Mix to combine and leave to one side.
  4. In a small bowl whisk up the eggs, 50g honey and rapeseed oil. Add this and the tea mixture to the carrot mix.
  5. Mix until well combined.
  6. Line a square cake tin with baking parchment and grease.
  7. Pour mixture into the tin and bake for 40-60 mins or until a skewer comes out clean.
  8. Whip up the remaining 25g honey and quark to form an icing. Spread over cake once it has cooled.
  9. Slice into 12 and serve.

Back to Blog