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:

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. Combine Wet Ingredients: In another bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
  5. Add Carrots and Mix-Ins: Fold in the grated carrots, and if using, the raisins and chopped nuts, until evenly distributed.
  6. 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.
  7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the Chai Frosting:

  1. 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.
  2. 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.
  3. Add Spices and Vanilla: Mix in the vanilla extract, cinnamon, cardamom, ginger, cloves, and nutmeg until well combined.
  4. 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:

  1. Level Cakes: If needed, use a serrated knife to trim the tops of the cooled cakes to make them flat and even.
  2. Frost First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of chai frosting over the top.
  3. 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.
  4. Final Frosting: Apply the remaining frosting evenly over the top and sides of the cake, smoothing with a spatula or creating decorative swirls.
  5. 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!