Carrot tea cake with vanilla icing
Serves: 10-12
Prep time: 30 minsTotal time: 
Adapted from a recipe by Susan Kamau from Kenyan Kitchen.Photograph by Laura Edwards
Carrot tea cake with vanilla icing
Serves: 10-12
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
260Kcal
Fat
13gr
Saturates
2gr
Carbs
34gr
Sugars
20gr
Fibre
2gr
Protein
3gr
Salt
0.5gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 185ml groundnut oil, plus a little extra for greasing
- 75g plain flour, plus a little extra for dusting
- 300g carrots
- 1½-2 tsp loose-leaf Kenyan tea
- 150g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 75g light brown soft sugar
- 2 medium eggs
- 1 tsp vanilla extract
For the vanilla icing:
- 150g icing sugar
- a few drops of vanilla extract
Step by step
Get ahead
Make the cake up to 2 days ahead; store in an airtight container.
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a 20cm round cake tin (at least 6cm deep, not loose bottomed) with oil and dust with flour.
-
Peel and grate the carrots. Brew the tea with 125ml of boiling water, then strain. Sift both flours, the bicarbonate of soda, baking powder and cinnamon into a bowl.TipYou can use one teabag if you do not have any loose-leaf tea.
- In a separate bowl, use a balloon whisk to mix the 185ml oil, brown sugar, tea, eggs and vanilla.
- Pour the oil mixture into the flours. Stir until just combined, then stir in the grated carrot.
- Pour the mixture into the tin; bake for 1 hour. Set aside for 5 minutes; turn onto a wire rack to cool.
- Sift the icing sugar into a bowl and add the vanilla, then 1 teaspoon of water at a time until the icing is of a pouring consistency. Spoon over the cake and lightly spread; leave to set, then decorate.
Chef quote
To decorate, brush rose petals with egg white and sprinkle with sugar. Leave to dry before using.
