Carrot Cake With Chai Spiced Cream Cheese Frosting Recipe

My absolute favorite cake is Carrot Cake With Chai Spiced Cream Cheese Frosting. To me, it’s everything a cake should be.

It’s warming, comforting, and so vibrantly spiced; it tastes like chai. Undoubtedly, the star of the show is the unfathomable amount of carrots in the cake.

If you can believe it, 3 cups of grated carrots make this not only a delicious cake but also a moist, beta carotene and fiber-rich dessert; carotene and fiber really are the carotenoids of the cake! The cake is nicely amplified with a good amount of nutmeg, but I upped the ante by using freshly ground nutmeg, which is a whole spice.

Other than that, the halo of aromatic spice is achieved with 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and a simple, fragrant frosting.

Ingredients

AP Flour: Supplies shape and feel, so it’s got carbs—lots of ’em.

Carrots provide sweetness, moisture, and are an excellent source of fiber and beta-carotene.

Vegetable oil: Adds moisture and richness to the cake.

Eggs give the cake its structure, moisture, and leavening.

Sugar, in its granulated state, sweetens the cake and adds caramelization to it while it bakes.

Optional; add crunch, protein, and healthy fats.

Nuts:
Cream Cheese: Contributes creamy texture and a tangy flavor to the frosting.

Spices for Chai: Add warmth and spice to frosting with cinnamon, ginger, cardamom, and cloves.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 ¾ cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts (optional)
• ½ cup raisins (optional)
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• Pinch of salt

Instructions

1. Set your oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a bowl of medium size, combine the elements of the recipe by whisking together the flour, baking powder, baking soda, and spices: cinnamon, nutmeg, ginger, and salt.

3. In a large bowl, combine the granulated sugar and vegetable oil and beat together until combined. Add in the eggs, one at a time, beating well after each addition, and then stir in the vanilla extract.

4.

5. Incorporate the grated carrots, walnuts, and, if using, raisins in a uniform manner throughout the batter.

6. Evenly split the batter between the cake pans you’ve prepped, and with a spatula, make sure the tops of the batter are nice and smooth.

7. Cook for 25-30 minutes or until a toothpick put into the middle of the cake comes out clean. Cool the cake in the pans for 10 minutes before turning it out onto a wire rack to cool completely.

8. To make the frosting, in a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well blended.

9. Combine the vanilla extract, cinnamon, ginger, cardamom, cloves, and a pinch of salt with the frosting until the mixture is smooth and well blended.

10. When the cakes have cooled completely, spread a layer of frosting on the top of one of the cakes. Place the other cake on top, and frost the top and sides of the stacked cakes. Decorate as desired before serving.

Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Bowl (medium size)
4. Bowl (large size) – 2 needed
5. Whisk
6. Electric mixer or a hand mixer
7. Spatula
8. Grater (for carrots)
9. Measuring cups
10. Measuring spoons
11. Wire rack
12. Toothpick

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?Q: Can you use whole wheat flour instead of all-purpose flour in a cake recipe?

  A: Yes, it is possible to use whole wheat flour instead of all-purpose flour in a cake recipe. However, the cake could turn out denser than if you had used all-purpose flour. Whole wheat flour has a higher protein content and therefore forms more gluten, which is necessary for making bread but not for making cake.

• Q: What can I use instead of vegetable oil?A: Melted coconut oil or canola oil can be used instead of vegetable oil. If you’re searching for a lower-fat option, another alternative is to use applesauce.
• Q: Can I add pineapple to the carrot cake?Sure! You can add about 1/2 cup of crushed pineapple, drained, to the batter for extra moisture and a little taste of the tropics.
• Q: How should I store the carrot cake?Keep the carrot cake in an airtight container in the fridge for up to 5 days. Before serving, let it warm up to room temperature for the best taste.
• Q: Is it possible to make the cake nut-free?Yes, you can leave out the chopped walnuts if you want the cake to be nut-free.
• Q: Can I prepare the frosting ahead of time?Q: Can the chai-spiced cream cheese frosting be prepared in advance and stored? What is the best way to use the frosting after preparing it in advance?

  A: Yes, the chai-spiced cream cheese frosting can be prepared in advance and stored in the refrigerator for up to a week. Be sure to soften it to room temperature before using.

• Q: How do I make sure the carrot cake is moist?Ensure a moist cake by following these steps: Do not overmix the batter. Do not exceed the recommended baking time. Remove the cake from the oven as soon as a toothpick inserted into the center comes out clean.

Substitutions and Variations

When it comes to all-purpose flour, you can replace it with a 1:1 gluten-free all-purpose flour blend for a gluten-free option.
For vegetable oil: Substitute an equal amount of melted coconut oil or unsweetened applesauce for a healthier alternative.
To replace granulated sugar, use an equal amount of coconut sugar or light brown sugar for a diverse flavor combination.
If you prefer a nut-free cake, you can replace walnuts with pecans or leave out the walnuts altogether.
For cream cheese: For a cream cheese substitute, use a dairy-free cream cheese alternative to achieve a vegan cream cheese option.