Tea and Carrot cake - Teaspoon Tea Co

Tea and Carrot cake

Dec 14, 2023Pamela Merryweather


 7 Great tea and cake pairings.

Tea and cake have always been a winning combination, the pairing of a quality loose leaf tea with a slice of cake can seriously enhance the taste of both. To say there's a tea for all occasions is so true and even more so when you add cake. Here's some great combinations to try:

1. Earl Grey with Lemon cake:

The citrusy notes in Earl Grey tea complement the zesty flavour of lemon cake.

2. Chai Tea with Carrot Cake:

The bold and warming spices in chai tea go well with the rich and spiced flavors of a carrot cake.

3. English Breakfast Tea with Victoria Sponge Cake:

The robust and malty flavours of English Breakfast tea work well with the classic and light Victoria Sponge Cake.

4. Oolong Tea with Almond Cake:

The nutty and slightly sweet profile of oolong tea can enhance the flavors of almond cake.

5. Rooibos Tea with Chocolate Cake:

Rooibos tea's naturally sweet and woody notes pair well with the richness of chocolate cake.

6. Peppermint Tea with Chocolate Mint Cake:

The minty freshness of peppermint tea enhances the minty chocolate flavors in a chocolate mint cake.

7. White Tea with Vanilla Cake:

The subtle and delicate flavours of white tea won't overpower the simple and classic taste of vanilla pound cake.

Carrot cake recipe 

When the teashop was open in Grantham our best selling cake was Carrot cake. A moist, dark cake iced with cream cheese frosting, delicious. Because we no longer have the shop it seems only fair to share the recipe with you so you can make it and enjoy it at home.

You'll need:


  • Grater
  • Food mixer or large bowl
  • Spatula 
  • Measuring scales and spoons



  • 500g grated carrots
  • 250ml sunflower oil
  • 250g dark brown sugar
  • 4 large eggs
  • 250 plain flour
  • 1.5 tsp baking powder
  • 1.5 tsp bicarbonate of soda
  • 1tbsp Mixed spice.
  • 50g Sultanas 


  • 125g soft butter
  • 500g icing sugar
  • 155g cream cheese.


Preheat oven 180 C

Line 2 x 20cm loose bottom cake tins.

Place oil, eggs and sugar in food mixing or bowl and mix until well combined.

In a separate bowl, mix the flour, baking powder, bicarbonate of soda and spice together and gradually add this to the mixing bowl.

Add the sultanas and mix

Add the carrots and mix but not to much just to combine evenly.

Divide mixture between 2 tins and bake for 30 mins. Test with a skewer, add 5 minutes if not cooked through. Leave to cool in tins for 5 mins then turn out to cool.

Mix butter and icing sugar together until well mixed, add cream cheese and mix well until smooth. Sandwich cakes together and ice on the outside.

Decorate with walnuts.


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