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Recipe: Chai Carrot Cake

Recipe: Chai Carrot Cake

If you love anything chai, you're in for a real treat! This super easy carrot cake recipe makes for the perfect mid-morning or afternoon delight. It's made using the Organic India Tea in the October Conscious Box and is a healthier alternative to a cafe-made tea cake which are often packed with refined sugar. Keep scrolling for the recipe!


3/4 cup GF all-purpose flour

1/3 cup coconut sugar

1/2 cup grated carrot, squeezed to remove moisture

1/2 cup applesauce

1 egg

1/2 cup oat milk (we love Minor Figures)

1 tbsp olive oil 

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

2 Organic India Tea tea bags


1. Preheat the oven to 180ºC.
2. Pour the oat milk into a small saucepan and add the two Organic India Tea teabags. Simmer (with a lid on, to prevent the milk from evaporating) for 5 minutes, until the tea bags have infused the milk. Remove from the heat, discard the tea bags and set aside to cool.
3. In a bowl, combine the applesauce, egg, cooled oat milk, carrots, olive oil and coconut sugar.
4. In a separate bowl, combine the GF flour, baking powder, baking soda, cinnamon, nutmeg and ginger.
5. Combine the wet and dry ingredients and stir until evenly incorporated. 
6. Spoon into a lightly greased or lined loaf tin and bake for 50 minutes to an hour, until golden brown on top and a skewer or knife inserted comes out clean. Enjoy!







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