Description
This chai spiced carrot cake is a delightful twist on the classic, featuring warm spices like ginger, cardamom, and cloves, topped with a luscious cream cheese frosting.
Ingredients
Units
Scale
- 2 1/2 cups (248g) all-purpose flour
- 1 1/4 tsp (4.5g) baking powder
- 1 tsp (4g) baking soda
- 1 1/4 tsp (3g) ground cinnamon
- 1/2 tsp (1.2g) ground nutmeg
- 1/2 tsp (1.2g) ground ginger
- 1/4 tsp (0.5g) ground cloves
- 1/2 tsp (1g) ground cardamom
- 1 cup (200g) granulated sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 3 cups (300g) grated carrots
- 1 cup (100g) chopped nuts (optional)
- 1 cup (150g) raisins (optional)
- 1 batch cream cheese frosting
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and cardamom.
- In another bowl, beat together the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, nuts, and raisins until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before frosting with cream cheese frosting.
Notes
This carrot cake is perfect for Easter celebrations. The addition of chai spices gives it a unique flavor twist. You can add chopped nuts or raisins for extra texture. Store the cake in an airtight container in the refrigerator for up to 5 days. For a nut-free version, simply omit the nuts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes