1 lb Carrots
peeled and shredded
1/2 cup Boiling water
1/4 cup Assam tea
2 1/2 cups AP flour
1 1/4 tsp Baking powder
1 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Cardamom
1 tsp Ginger
1/2 tsp Salt
1 1/2 cup Sugar
1/2 cup Brown sugar
1 1/2 cup Rice bran oil
4 Eggs
12 oz cream cheese
room temp
6 Tbsp Butter
room temp
1/4 cup Crème Fraiche
1 tsp Pistachio extract
1/4 tsp Salt
1 3/4 cup Powder sugar
  • 10 in cake pan
  • stand mixer
  • Food processor (to shred carrots)
For the Cake
Pre heat the oven at 350 F. Spray and line a 10 in cake pan with parchment.
Peel and shred the carrots. (you can use the food processor). Set the aside.
Pour the boiling water over the tea leaves and let this sit aside for 10 min. Strain the tea leaves and reserve the tea concentrate (you only need ¼ cup).
Sift the flour, baking powder, baking soda, cinnamon, cardamom, ginger and salt. Set aside.
In a stand mixer whip the eggs, sugar and brown sugar until light and fluffy. Add the tea concentrate and the rice bran oil and mix until homogenous. Fold in the carrots to get them coated with the wet mixture, then add the sifted dries and fold to incorporate it until no specks of flour can be seen. Transfer the batter to the prepared cake pan and bake for about 40 min or until a skewer will come out clean when inserted into the center of the cake.
For the Cream Cheese Frosting
Place the cream cheese, butter, sour cream, pistachio extract and salt in the bowl of a stand mixer. Using the paddle attachment beat the ingredients on low speed and the gradually increase to medium until combined. Scrape the sides of the bowl occasionally to bring the ingredients together. Add in the powder sugar and beat on low speed just until incorporated. Keep chilled until ready to use.