For the cake
2 heaped teaspoons Chai There Masala chai, loose leaf
60ml boiling water
345g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
350g light muscovado sugar
4 eggs
350ml vegetable oil
300–325g finely grated carrots

For the cream cheese frosting
150g unsalted butter, softened
120g icing sugar, sifted
340g full-fat cream cheese
A handful of walnuts, to decorate (optional)

Method
Brew the chai. Pour 60ml boiling water over the Masala chai and leave to steep for 10 minutes. Strain thoroughly and allow to cool.

Prepare the oven. Preheat to 175°C conventional / 160°C fan. Grease and line two 20cm round cake tins.

Mix the dry ingredients. Combine the flour, baking powder, bicarbonate of soda and salt in a large bowl.

Mix the wet ingredients. Whisk the sugar and eggs together, then gradually whisk in the vegetable oil and cooled Masala chai.

Make the batter. Fold the dry ingredients into the wet mixture until just combined. Stir through the grated carrots.

Bake. Divide the mixture between the tins and bake for 35–40 minutes, until risen and a skewer inserted into the centre comes out clean.
Cool. Leave in the tins for 10–15 minutes before turning out onto a wire rack to cool completely.

Make the frosting. Beat the butter and icing sugar until fluffy. Add the cream cheese and mix briefly until smooth.

Assemble. Spread frosting over one cake, stack the second on top and cover the top with the remaining frosting. Decorate with walnuts if desired.

Baking tip
For a more pronounced Chai There flavour, use 3 heaped teaspoons of Masala chai when brewing the concentrated infusion. Strain carefully to avoid gritty tea leaves in the cake.

Serve with a freshly brewed cup of Chai There Masala chai.