Carrot and Chai Masala Cake Recipe

Eggless Sponge Cake:

1. Preheat the oven to 350 degrees. Prepare a 9×13 baking pan, by using cooking spray like Baker’s Joy® all over the inside. Add parchment paper, such that it has an overhang on either side of the length of the pan, so that it is easy to remove the cake once cooled. Spray the parchment paper as well with the cooking spray. Set it aside.
2. In a medium bowl, add the all purpose flour, corn starch, baking powder, baking soda, salt, all the spices and whisk to combine.
3. Add the saffron strands to the milk and let it sit for 5 minutes.
4. In the bowl of a stand mixer, with a paddle attachment, add the butter and sugars. Start off slow, and increase the speed to high, and mix for 2 to 3 minutes, until light and fluffy, and the color has turned a pale yellow.
5. Add the greek yogurt and vanilla extract and whisk to combine. Scrape the sides of the bowl and whisk to combine again.
6. Alternating the flour mixture and the whole milk, add it in 2 iterations, and whisk after the addition of each element-meaning whisk to combine after adding the flour mixture, then whisk to combine after adding the whole milk, and repeat the process one more time for the remaining flour mixture and milk. Do not overmix the batter. Add the carrots and cashews, and using a spatula, mix to combine.
7. Add the batter into the pan. Level it off with a small offset spatula. Place it into the middle rack of the oven and bake for about 50 to 60 minutes, or until the cake tester comes out clean from the middle of the cake.
8. Once baked, let cool for 30 minutes. Using the parchment paper overhang, remove it from the pan, and let it completely cool.

Cardamom Simple Syrup:

On a small pot, on medium heat on the stove, add the sugar and water. Stir with a spatula to combine. Let the mixture come to a simmer and heat for 3-4 minutes, until all the granulated sugar is dissolved. Remove from the heat. Let cool.

Maple Cream Cheese Frosting:

In the bowl of a stand mixer, add all the ingredients. Start whisking on slow, and increase the speed once the mixture looks like it has bound together. Whisk on high speed for 2 minutes, until smooth.

Assembly:

1. With a pastry brush, apply the simple syrup generously all over the cake, to soak it. Let itsit for 5 to10 minutes.
2. Dollop half of the maple cream cheese frosting onto the cake and using a small offset spatula, smoothen the layer to make it even throughout.
3. In a 12 inch piping bag, with a ½ inch round piping tip, add half of the remaining cream cheese frosting into the bag. Seal it onto the top. Pipe even dollops, all around the cake uniformly, to form a border around the cake. Put it in the fridge to set, for half an hour.
4. Meanwhile, using the fondant, make a fondant bunny. Fondant has to be rolled a few times to make it soft and pliable.
5. Use some of the fondant to make carrots. For making the carrots, use either just orange color gel to color the fondant. Or use different colors for the heirloom effect for the carrots. Form into little carrots, and use rosemary sprigs to attach to the top.
6. Using another 12 inch pastry bag, add the grass piping tip. Use the remaining cream cheese frosting, and color it with green food gel and mix to incorporate well. Add to the pastry bag, seal on the top, and pipe green grass over the frosting.
7. Place the fondant bunny in a corner, and strategically place the mini carrots around the grass.
8. Finally add sprinkles all over the piping border for the perfect spring look.

Store in an air tight container in the fridge. Bring at room temperature, before eating a slice.

Recipe and photography provided by Amisha