Carrot Cake with Chai Spiced Cream Cheese Frosting
The BEST carrot cake! Perfectly spiced, moist crumb, and topped with velvety smooth chai spiced cream cheese frosting that is incredibly delicious and takes this carrot cake to another level!! It's easy to make and can be prepared ahead of time. This carrot cake is sure to impress!
Ingredients
Carrot cake
- 2 ½ cups all-purpose flour (spoon and level)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon each cardamom and ground ginger
- ¼ teaspoon each allspice, cloves, and nutmeg
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 eggs
- ¾ cup sour cream (or greek yogurt)
- 1 teaspoon vanilla extract
- 3 cups freshly grated carrots
Chai spiced cream cheese frosting
- 8 ounces cream cheese, softened
- ½ cup salted butter, softened
- 3 cups powdered sugar
- 1 tablespoon milk (or heavy cream)
- 1 teaspoon vanilla
- ½ teaspoon each cinnamon and cardamom
- ¼ teaspoon each ginger, allspice, cloves, and nutmeg
Candied walnuts (optional)
- 1 tablespoon butter
- 1 cup chopped walnuts
- 3 tablespoons granulated sugar
Instructions
Carrot cake
- Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper or grease with oil.
- In medium size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, allspice, cloves, and nutmeg. Set aside.
- In a large bowl, whisk together the sugar, oil, eggs, sour cream, and vanilla until combined and smooth.
- Add the dry ingredients to the wet ingredients, and use a sturdy spoon to fold the ingredients together until just combined. Next, fold in the carrots until just combined.
- Transfer the batter to the preparped baking dish and bake for about 35-40 minutes, or until a toothpick comes out clean. Allow the cake to cool completely before frosting.
Chai spiced cream cheese frosting
- In a large bowl, using a stand mixer or handheld electric mixer, beat together the cream cheese and butter until smooth, about 2 minutes. Add the milk, vanilla and about half the powdered sugar, and beat until combined. Add the remaining powdered sugar and beat until smooth and fluffy, about 2 minutes. Beat in the cinnamon, cardamom, ginger, allspice, cloves, and nutmeg.
- Evenly spread the frosting over the cooled cake. If desired, top with candied walnuts. Slice and enjoy! Cover leftover cake and store in the refrigerator.
Candided walnuts (optional)
- Melt 1 tablespoon of butter in a non-stick pan over medium heat. Add 1 cup of chopped walnuts and 3 tablespoons granulated sugar. Stir together and cook for about 5-10 minutes, stirring frequently, until the walnuts are coated in the sugar and butter mixture and lightly toasted. Transfer to a sheet of parchment paper in an even layer. Let cool before using.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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