Chai Carrot Cake with Walnuts

Preheat oven to 350 degrees F. Grease two 8- or 9-inch round cake pans; line bottoms of the pans with waxed paper. Grease waxed paper; lightly flour pans.

To prepare Chai Carrot Cake: Cut tea bags open and pour tea mixture into a spice grinder or mortar and pestle; grind to a fine powder. In a bowl stir together ground tea mixture, all-purpose flour, whole-wheat flour, flaxseed meal, baking powder, baking soda and salt. In another bowl combine shredded carrots, eggs, granulated sugar, brown sugar, unsweetened applesauce and canola oil. Add egg mixture all at once to flour mixture. Stir until combined. Divide batter between prepared pans, spreading evenly. Bake 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, or until a toothpick inserted near centers comes out clean. Cool layers in pans 10 minutes. Remove layers from pans; cool on wire racks.

To prepare Spicy Cream Cheese Frosting: In a small saucepan sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Let stand 5 minutes. Stir over medium-low heat until gelatin is dissolved. Remove from heat; stir in 1/4 cup honey. Transfer to a bowl. Beat with a mixer on high for 5 to 7 minutes or until mixture lightens and expands to about 1 1/4 cups. In another bowl beat the cream cheese with the mixer on medium for 30 seconds. Gradually beat in sour cream until smooth. Beat in the remaining ingredients. Fold in about one-fourth of the honey mixture to lighten. Fold in remaining honey mixture. Set aside.

Place one cooled cake layer on a serving plate. Top with half of the frosting. Place the second cake layer on another plate; spread with remaining frosting. Chill layers 1 hour. Place second layer on top of layer on the serving plate. Sprinkle with walnuts.