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Chai Spiced Carrot Loaf

  • Author: Wholesome Patisserie
  • Prep Time: 30min
  • Cook Time: 45min
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 1x


This chai carrot loaf is infused with your classic chai spices of cinnamon, cardamom, cloves, nutmeg and ginger. Of course these also feature in traditional carrot cakes but you’ll be adding a touch of extra goodness to make that chai shine through. 



  • Cake
  • 1 1/2 cups (225g) plain all purpose flour, use gluten free flour if preferred 
  • 4 tsp baking powder
  • 2 tsp ground cardamon 
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves 
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 140g unsalted butter, softened to room temperature 
  • 1 cup (200g) coconut sugar or raw granulated sugar  
  • 2 large eggs, room temperature 
  • 250g carrots, freshly grated, I grated mine in the food processor 
  • 1 cup (100g) raw walnuts, roughly chopped   
  • Lemon Icing 
  • 1 cup (150g) icing/confectioners sugar 
  • 1/2 tsp ground cardamon 
  • 2 Tbsp freshly squeezed lemon juice 
  • 1/2 cup (50g) raw walnuts, roughly chopped  


  1. Cake
  2. Preheat oven to 180ºC (356ºF). Line a 9” x 5” loaf pan with parchment paper and set aside. 
  3. In a mixing bowl, combine flour, baking powder, cinnamon, cardamon, cloves, nutmeg and ginger. Mix until well combined and set aside. 
  4. For this next step, you can use either the bowl of a stand mixer with the paddle attached or in a large mixing bowl using a hand beater.
  5. To the mixing bowl, add softened butter and beat on low speed for a few seconds until creamy.
  6. Pour in sugar and beat together until well combined and creamy, about 1 minute. Scraping down the sides as needed. 
  7. Add eggs, one at a time and beat until well combined after each addition. 
  8. Add grated carrots and beat until just combined. 
  9. Add flour mixture half at a time, beating into the wet mixture until just combined, beat through remaining flour until a soft batter is formed. 
  10. Gently fold through chopped walnuts. 
  11. Pour batter into prepared loaf tin.
  12. Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. The top should spring back when slightly pressed. 
  13. Let cake cool in pan for 15 minutes.
  14. Remove cake from pan by turning it over onto a wire cooling rack. Tap on the pan slightly to help the cake come out.
  15. Let cake cool completely on the wire rack.
  16. Lemon Icing
  17. In a small mixing bowl, add icing sugar and cardamon, whisk together. 
  18. Pour in lemon juice. Mix with a spoon until well combined and no lumps of sugar remain. The consistency will be quite thick. 
  19. Pour icing over cooled cake and gently spread to the edges, it will drizzle down the sides. 
  20. Sprinkle frosting with chopped walnuts. 
  21. Slice, serve and enjoy! 
  22. Store in an airtight container, refrigerated, for 4-5 days.