Chai Spiced Carrot Cake for Easter
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 24
A simple carrot cake with a slight twist.. perfect for Easter!
  • 2½ cups (248g) all-purpose flour
  • 1¼ tsp (4.5g) baking powder
  • 1 tsp (4g) baking soda
  • 1¼ tsp (3g) ground cinnamon
  • ½ tsp (1.2g) ground nutmeg
  • ½ tsp (1.2g) ground ginger
  • ¼ tsp (0.5g) ground cloves
  • ¼ tsp (0.5g) ground cardamom
  • ½ tsp (1g) salt
  • 1 lb (6-7) carrots, grated or peeled
  • 1½ cups (287g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 4 large eggs
  • 1½ cups (337g) canola oil
Cream Cheese Frosting
  • 8oz (227g) cream cheese
  • ⅔ cup (134g) brown sugar
  • 1 tsp (5g) vanilla extract
  • ½ cup (122g) heavy whipping cream
  1. Preheat oven to 350 degrees F.
  2. Mix all the ingredients together, starting with the oil, sugar, eggs, and then adding in all the dry ingredients and stirring well till combined.
  3. Add in nuts/raisins/pineapple slices to your liking!
  4. Scoop evenly into muffin liners.
  5. Bake about 20 minutes or until a toothpick comes out with a few crumbs attached (or clean).
For Frosting:
  1. Whip the cream separately in a clean bowl till stiff peaks.
  2. In another bowl, whip the cream cheese, sugar, and extract together (with any food colorings) till it’s well blended.
  3. Fold in the whipped cream into the bowl till it’s well combined.
  4. Smear or pipe it on a cupcake
Recipe by Honest Cooking at