• 2 Heath and Heather Oriental Chai and Liquorice Tea Bags
  • 200ml of Boiling Water
  • 100g Rasins
  • 1 Orange (zest)
  • 1 Lemon (zest)
  • 280g Carrot (approx 3)
  • 75g Pecans
  • 300g Wholemeal Flour
  • 2tsp Baking Powder
  • 1tsp Nutmeg
  • 2 Large Eggs
  • 75g Honey
  • 50g Rapeseed Oil
  • 150g Quark


  • Add the tea bags, raisins, orange zest and lemon zest to the boiling water and leave to soak for around 1hour, then remove the tea bags.
  • Preheat oven to 180 degrees.
  • Meanwhile, peel the carrots and finely grate them.
  • Chop the pecans and add to the grated carrots along with the flour, baking powder and nutmeg. Mix to combine and leave to one side.
  • In a small bowl whisk up the eggs, 50g honey and rapeseed oil. Add this and the tea mixture to the carrot mix. Until well combined.
  • Line a square cake tin with baking parchment and grease.
  • Pour mixture into the tin and bake for 40-60mins or until a skewer comes out clean.
  • Whip up the remaining 25g honey and quark to form an icing. Spread over cake once it has cooled.
  • Slice into 12 and serve.

Protein: 7g

Carbs: 29.5g

Fat: 14.4g

Calories: 285

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