Carrot Cake infused with chai and liquorice


Carrot cake is a specialty from Switzerland. In the United States, it is celebrated every 3rd February, on the occasion of the National Carrot Cake Day.

Discover through this article a variation of the traditional Carrot Cake with chai infusion and liquorice.

Shopping list for 6 people:

At Le Comptoir Irlandais :

- 2 bags of Heath & Heather herbal tea oriental chai and liquorice

- 75 g of Mileeven honey (50 + 25 g)

- 2 teaspoons of Heritage baking powder

And also:

- 100 g of raisins

- 200 ml of boiling water

- orange and lemon zest (1 tablespoon each)

- 280 g of finely grated carrots (about 3 carrots)

- 75 g of chopped pecans

- 300 g of complete flour

- 1 teaspoon of nutmeg

- 2 big eggs

- 5 cl of oil

- 150 g of cottage cheese


1/ Let infuse for 1 hour the tea bags, the raisins, the orange and lemon zest into boiling water.

2 / Remove the teabags. Preheat the oven to 180°C.

3 / In large bowl, mix flour, yeast, nutmeg, grated carrots and chopped pecans in order. Set aside.

4 / In another bowl, mix eggs, 50 g of honey and oil. Add this mixture to the 2 previous preparations. To mix everything.

5 / Place parchment paper in a cake pan. Pour in the mixture and bake for 50 minutes (until the blade of a knife comes out clean).

6 / For icing, whisk 25 g honey and cottage cheese and place in fridge for about 15 minutes.

7 / Decorate your Carrot Cake with your icing using a spoon or a pastry bag.

Share your photos of this recipe on Instagram with the hashtag #lecomptoirirlandais so we can share it!

Article written by Manon C.

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