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Carrot Cake with Chai-Flavored Cream Cheese Frosting

5

120 min

Carrot Cake with Chai-Flavored Cream Cheese Frosting

Carrot Cake with Chai-Flavored Cream Cheese Frosting Photo 1

Category

Cake Recipes

Time

120 min

Serving

20 persons

Calories

398

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
The best carrot cake!

Ingredients

  • all-purpose flour: 2 cups
  • ½ teaspoons ground cinnamon: 2 piece
  • baking soda: 2 tsp
  • ground nutmeg: 0.5 tsp
  • ground allspice: 0.5 tsp
  • salt: 0.5 tsp
  • lightly packed brown sugar: 1 cup
  • olive oil: 0.75 cup
  • applesauce: 0.5 cup
  • white sugar: 0.5 cup
  • ½ teaspoons vanilla extract: 1 piece
  • eggs: 4 piece
  • carrots: 3 cups (grated)
  • raisins: 1 cup
  • unsalted butter: 0.5 cup
  • cream cheese: 1 pack (8 ounce pack, softened)
  • vanilla extract: 2 tsp
  • ground cinnamon: 0.5 tsp
  • ground cardamom: 0.5 tsp
  • ground ginger: 0.25 tsp
  • ground nutmeg: 0.25 tsp
  • ground allspice: 0.25 tsp
  • ½ cups powdered sugar: 3 piece
  • chopped pecans: 2 Tbsp (toasted)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour two 9-inch round cake pans.
    Carrot Cake with Chai-Flavored Cream Cheese Frosting Photo 2
  2. Whisk flour, cinnamon, baking soda, nutmeg, allspice, and salt together in a medium bowl.
    Carrot Cake with Chai-Flavored Cream Cheese Frosting Photo 3
  3. Whisk brown sugar, oil, applesauce, white sugar, and vanilla together in a separate bowl. Whisk in eggs, one at a time, until combined. Switch to a large rubber spatula and scrape the sides and bottom of the bowl. Add dry ingredients in 3 parts, gently stirring until incorporated and batter is smooth. Stir in carrots and raisins. Divide batter evenly between the prepared cake pans.
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  4. Bake in the preheated oven until the tops of the cakes spring back when lightly touched and a toothpick inserted in the centers comes out clean, 30 to 40 minutes. Remove from the oven and cool in the pans for 15 minutes before turning out onto cooling racks to cool completely, about 30 minutes. If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
    Carrot Cake with Chai-Flavored Cream Cheese Frosting Photo 5
  5. While the cake is cooling, prepare the frosting. Melt butter in a skillet over medium-low heat. Cook, stirring occasionally until lightly browned, about 10 minutes.
    Carrot Cake with Chai-Flavored Cream Cheese Frosting Photo 6
  6. Transfer browned butter to a bowl. Add cream cheese and vanilla and beat with an electric mixer until smooth. Mix in cinnamon, cardamom, ginger, nutmeg, and allspice. Add powdered sugar, 1 cup at a time until desired taste and consistency.
    Carrot Cake with Chai-Flavored Cream Cheese Frosting Photo 7
  7. Frost cooled cake with cream cheese frosting and toasted pecans.
    Carrot Cake with Chai-Flavored Cream Cheese Frosting Photo 8

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