The Whisking Tree

Ingredients

• 1⅓ cups All purpose flour 
• ¼ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
•  ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ cup butter softened
• ¼ cup coconut or canola oil
• 2 tsp vanilla extract
• ½ cup granulated sugar
• ½ cup dark brown sugar
• 2 large eggs
• ½ cup nut milk (oat, almond, and coconut work here)
• 1½ cups finely grated carrots
• ½ cup shredded unsweetened coconut 
• ⅓ cup chopped walnuts or pecans
• ¼  cup raisins (optional)
• ¼ cup caramel sauce
• 2 Tbsp. chai simple syrup

Directions

1. Chai Simple Syrup: In a small saucepan, bring 1/2 cup water to a boil. Remove from heat and add both tea bags. Steep for 5 minutes. Place the tea over medium heat, and add in both sugars. Bring the mixture to a light simmer for 5 minutes, stirring constantly until all the sugar has dissolved. Remove from heat. Add in the vanilla extract. Let cool slightly before placing in a glass jar/container and let cool fully. Can store in the fridge for up to 2 weeks.
2. Prep: Preheat oven to 350. Grease a 12-tin muffin pan. Shred carrots and add to a small bowl, along with coconut, chopped walnuts, and raisins if using. Set aside.
3. Mix Dry Ingredients: Sift flour into a medium mixing bowl. Add in baking soda, powder, salt, and spices. Whisk together and set aside.
4. Combine Wet Ingredients: To a large mixing bowl, add butter, melted coconut oil, and sugars. Whisk to combine. Stir in the eggs, milk, and vanilla.
5. Add Remaining Ingredients: Slowly add the dry ingredients into your large mixing bowl. Fold in with a spatula until no streaks of flour remain. Add in the carrot mixture and stir until the mix-ins are completely blended throughout.
6. Bake: Fill prepared muffin tins almost to the top with the batter using a large cookie scoop. Bake at 350 degrees F for 20-22 minutes, until the tops are set and bounce back when pressed. Cool for 5 minutes in the muffin tin, then remove each cake and transfer to cooling rack upside down.
7. Icing: While the cakes cool, make the icing. Add the powdered sugar and both vanillas to a small bowl. Slowly add in orange juice, starting with 1/2 tsp, until desired consistency is reached.
8. Putting it All Together: Place the cooling rack with your cakes on top of a cookie sheet, keeping the cakes bottom-side up. Poke the top of the cakes with a fork or toothpicks. Brush each cake with chai simple syrup. If filling the cakes with caramel, scoop out the center of the cakes with a pastry tip or paring knife. Put about 1-2 tsp of caramel to fill in the center of the cake. Alternatively, spoon caramel sauce on top of each cake after adding the simple syrup. Then, top with about 1 Tbsp. of icing. Let sit for 25 minutes to allow the icing to set.
9. Store: These cakes are best served the next day. The can keep at room temperature for 2-3 days, and in the fridge for up to 1 week.

Notes

1. You can add in chopped and drained pineapple or zucchini in place of some or all of the carrot in this recipe.
2. You can prep the chai simple syrup in advanced, if desired. When you’re ready to use it,