Ingredients
For the Carrot Cake:
- 2 cups (240g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 cups (300g) granulated sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups (330g) finely grated carrots (about 4-5 medium carrots)
- 1/2 cup (75g) raisins (optional)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
For the Chai Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2-3 tbsp (30-45ml) heavy cream or milk
Equipment
- Two 8-inch (20cm) or 9-inch (23cm) round cake pans
- Parchment paper
- Mixing bowls
- Whisk or electric mixer
- Grater
- Spatula
- Cooling racks
Instructions
For the Carrot Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- Combine Wet Ingredients: In another bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
- Add Carrots and Mix-Ins: Fold in the grated carrots, and if using, the raisins and chopped nuts, until evenly distributed.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the Chai Frosting:
- Beat Cream Cheese and Butter: In a large bowl, use an electric mixer to beat the softened cream cheese and butter until smooth and creamy, about 2 minutes.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increasing to medium until smooth.
- Add Spices and Vanilla: Mix in the vanilla extract, cinnamon, cardamom, ginger, cloves, and nutmeg until well combined.
- Adjust Consistency: Add 2-3 tablespoons of heavy cream or milk, one at a time, until the frosting reaches a spreadable consistency. Beat for an additional 1 minute to make it light and fluffy.
Assembly:
- Level Cakes: If needed, use a serrated knife to trim the tops of the cooled cakes to make them flat and even.
- Frost First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of chai frosting over the top.
- Add Second Layer: Place the second cake layer on top, pressing gently to secure. Spread a thin layer of frosting (crumb coat) over the top and sides of the cake. Chill for 15 minutes to set.
- Final Frosting: Apply the remaining frosting evenly over the top and sides of the cake, smoothing with a spatula or creating decorative swirls.
- Optional Garnish: Sprinkle with chopped nuts or a dusting of cinnamon for extra flair.
Serving and Storage
- Serve: Slice and serve at room temperature for the best flavor. Serves 10-12.
- Store: Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freeze: Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
Tips
- Grate carrots finely for a smoother texture.
- Adjust chai spices in the frosting to taste, but keep the balance subtle to complement the cake.
- For a lighter frosting, reduce powdered sugar to 3 cups and add more cream as needed.
Enjoy your delicious Carrot Cake with Chai Frosted Layers!