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Carrot Cake with Chai-Flavored Cream Cheese Frosting
Carrot Cake with Chai-Flavored Cream Cheese Frosting
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Delicious 2-layer carrot cake with raisins topped with chai cream cheese frosting - perfect for any occasion!
Ingredients:
  • 2 cups all-purpose flour
  • 2.5 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon salt
  • 1 cup lightly packed brown sugar
  • 0.75 cup olive oil
  • 0.5 cup applesauce
  • 0.5 cup white sugar
  • 1.5 teaspoons vanilla extract
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup raisins
  • 0.5 cup unsalted butter
  • 1 (8 ounce) package cream cheese, softened
  • 2 teaspoons vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground allspice
  • 3.5 cups powdered sugar
  • 2 tablespoons toasted chopped pecans
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease and flour two 9-inch round cake pans.
  • Combine flour, cinnamon, baking soda, nutmeg, allspice, and salt in a medium bowl and whisk until well mixed.
  • Mix together brown sugar, oil, applesauce, white sugar, and vanilla in a separate bowl. Incorporate eggs one at a time until combined. Use a large rubber spatula to scrape the sides and bottom of the bowl. Add dry ingredients in 3 parts, gently stirring until smooth. Fold in carrots and raisins. Divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 30 to 40 minutes until the cakes spring back when touched and a toothpick comes out clean from the centers. Let cool in the pans for 15 minutes, then transfer to cooling racks to cool completely for about 30 minutes. If a cake layer sticks to the pan, simply leave it upside down to release naturally.
  • While the cake is cooling, make the frosting by melting butter in a skillet over medium-low heat until lightly browned, stirring occasionally for about 10 minutes.
  • Transfer the golden brown butter to a bowl, then introduce cream cheese and vanilla and blend until velvety using an electric mixer. Incorporate cinnamon, cardamom, ginger, nutmeg, and allspice. Gradually add powdered sugar, 1 cup at a time, until reaching the desired flavor and texture.
  • Cover the chilled cake with delicious cream cheese frosting and sprinkle with toasted pecans.

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