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Carrot Cake with Chai-Flavored Cream Cheese Frosting

Carrot Cake with Chai-Flavored Cream Cheese Frosting

Cost $15, save $20

Source: Recommended by CookPal

  • 70 Min
  • 20 Servings
  • $15

INGREDIENTS

  • Cake Batter

    • 2 cups all-purpose flour
    • 2 ½ teaspoons ground cinnamon
    • 2 teaspoons baking soda
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground allspice
    • 🧂 ½ teaspoon salt
    • 1 cup lightly packed brown sugar
    • ¾ cup olive oil
    • ½ cup applesauce
    • ½ cup white sugar
    • 1 ½ teaspoons vanilla extract
    • 🥚 4 large eggs
    • 🥕 3 cups grated carrots
    • 1 cup raisins

  • Frosting

    • ½ cup unsalted butter
    • 1 (8-ounce) package cream cheese, softened
    • 2 teaspoons vanilla extract
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground cardamom
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground allspice
    • 3 ½ cups powdered sugar
    • 2 tablespoons toasted chopped pecans

STEPS

1

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

2

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

3

In a separate bowl, whisk together brown sugar, oil, applesauce, white sugar, and vanilla. Add eggs one at a time, mix until well combined.

4

Switch to a rubber spatula and mix in dry ingredients in 3 parts until batter is smooth. Fold in carrots and raisins.

5

Divide batter equally into prepared pans. Bake for 30-40 minutes, until the cakes spring back when touched. Cool for 15 minutes in pans, then transfer to cooling racks.

6

To make frosting, melt butter in a skillet over medium-low heat for about 10 minutes until browned.

7

Combine browned butter with cream cheese, vanilla, and spices using an electric mixer. Gradually add powdered sugar until smooth.

8

Frost the cooled cake, and sprinkle with toasted pecans as decoration.

NUTRIENTS

Per 1 serving

🔥

398

Calories

  • 4
    Protein
  • 56
    Carbs
  • 18
    Fats

💡 Use freshly grated carrots for better flavor and texture.To ensure easy cake removal, line the bottom of the pans with parchment paper.Adjust the spice quantities in the frosting to suit your preference.Store the cake in an airtight container in the refrigerator for up to 5 days.