Name: Carrot Cake with Chai-Flavored Cream Cheese Frosting
Prep time: 45 min
Cook time: 45 min
Yield: 20
Ingredients: All-purpose flour - 2 cups; Ground cinnamon - 2 ½ teaspoons; Baking soda - 2 teaspoons; Ground nutmeg - ½ teaspoon; Ground allspice - ½ teaspoon; Salt - ½ teaspoon; Lightly packed brown sugar - 1 cup; Olive oil - ¾ cup; Applesauce - ½ cup; White sugar - ½ cup; Vanilla extract - 1 ½ teaspoons; Eggs - 4 large; Grated carrots - 3 cups; Raisins - 1 cup; Unsalted butter - ½ cup; Cream cheese, softened - 1 (8 ounce) package; Vanilla extract - 2 teaspoons; Ground cinnamon - ½ teaspoon; Ground cardamom - ½ teaspoon; Ground ginger - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Ground allspice - ¼ teaspoon; Powdered sugar - 3 ½ cups; Toasted chopped pecans - 2 tablespoons

Carrot Cake with Chai-Flavored Cream Cheese Frosting

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cake with Chai-Flavored Cream Cheese Frosting

1. All-purpose flour - 2 cups

2. Ground cinnamon - 2 ½ teaspoons

3. Baking soda - 2 teaspoons

4. Ground nutmeg - ½ teaspoon

5. Ground allspice - ½ teaspoon

6. Salt - ½ teaspoon

7. Lightly packed brown sugar - 1 cup

8. Olive oil - ¾ cup

9. Applesauce - ½ cup

10. White sugar - ½ cup

11. Vanilla extract - 1 ½ teaspoons

12. Eggs - 4 large

13. Grated carrots - 3 cups

14. Raisins - 1 cup

15. Unsalted butter - ½ cup

16. Cream cheese, softened - 1 (8 ounce) package

17. Vanilla extract - 2 teaspoons

18. Ground cinnamon - ½ teaspoon

19. Ground cardamom - ½ teaspoon

20. Ground ginger - ¼ teaspoon

21. Ground nutmeg - ¼ teaspoon

22. Ground allspice - ¼ teaspoon

23. Powdered sugar - 3 ½ cups

24. Toasted chopped pecans - 2 tablespoons

How to cook deliciously - Carrot Cake with Chai-Flavored Cream Cheese Frosting

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour two 9-inch round cake pans.

2. Stage

Whisk flour, cinnamon, baking soda, nutmeg, allspice, and salt together in a medium bowl.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

Frost cooled cake with cream cheese frosting and toasted pecans.