Simple Recipe for Tsarevna Carrot Cake

Carrot cake, is THE indulgence you need in winter… Spongy, delicious, and subtly spicy, there’s nothing better for brightening up those cold days and nights.

The fragrances in this bespoke recipe are similar to those of our iconic Tsarevna tea, with notes of candied orange peel and spices.

We twisted this version by adding a little Tsarevna tea to infuse in the mixture for several hours, releasing the characteristic aromas of this mouthwatering, delectable black tea.


For the carrot cake:

  • 500g finely-ground flour

  • 25cl canola oil

  • 4 whole eggs

  • 250g brown sugar

  • 200g grated carrot

  • 3 teaspoons Tsarevna by Kusmi Tea

  • 15g candied orange zests

  • 3 teaspoons ground cinnamon

  • ½ teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

For the icing:

  • 200g cream cheese

  • 200g superfine sugar

  • 100g butter

  • 1 teaspoon vanilla extract

For the decoration:

  • 100g mix of walnuts and hazelnuts

  • Candied orange zests


For the carrot cake:

In a bowl, beat the eggs with the superfine sugar. Add the canola oil.

In another bowl, mix the flour, orange zests, cinnamon, and salt.

Mix the contents of both bowls together and add the grated carrot.

Add the Tsarevna tea and leave to sit for 2 hours (or overnight if you have time).

Add the baking powder and baking soda to the mixture.

Pour the mixture into a round cake tin with a removable base and put into a preheated oven at 340°F (170°C) for 50 minutes. If you want to make two separate cakes, put them in a preheated oven at 355°F (180°C) for 30 minutes.

Set aside to cool.

For the icing:

In a large bowl, mix the cream cheese and softened butter together.

Add the superfine sugar and vanilla extract

Cut the cake into two layers and spread half the cream cheese mixture on the first layer. Place the second layer on top and cover with the rest of the cream cheese.

Finishing touches:

Decorate with walnuts, hazelnuts, and candied orange zests.

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