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

2 1/2 cups (248 g) all-purpose flour
1 1/4 tsp (4.5 g) baking powder
1 tsp (4 g) baking soda
1 1/4 tsp (3 g) ground cinnamon
1/2 tsp (1.2 g) ground nutmeg
1/2 tsp (1.2 g) ground ginger
1/4 tsp (0.5 g) ground cloves
1/2 tsp (1 g) ground cardamom
1 1/2 cups (287 g) granulated sugar
1/2 cup (100 g) packed brown sugar
1 1/2 cups (337 g) canola oil
4 large eggs
3 cups (300 g) grated carrots
1 cup (100 g) chopped nuts (optional)
1 cup (150 g) raisins (optional)
8 oz (227 g) cream cheese
2/3 cup (134 g) brown sugar
1 tsp (5 g) vanilla extract
1/2 cup (122 g) heavy whipping cream

Instructions

For the Cake

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 granulated sugar, brown 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.

For the Cream Cheese Frosting

Whip the heavy whipping cream in a clean bowl until stiff peaks form.
In another bowl, beat the cream cheese, brown sugar, and vanilla extract together until well blended.
Fold the whipped cream into the cream cheese mixture until fully combined.
Spread the frosting evenly over the cooled cake.

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
Category: Dessert
Cuisine: American