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Chai-Spiced Carrot Cake

This Chai-Spiced Carrot Cake is SO DELICIOUS! Warm chai spices blend perfectly with moist carrots and a luscious cream cheese frosting.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Chai, Easy, Moist, Spiced
Servings: 8 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 3 cups grated carrots
  • 0.5 cup crushed walnuts
  • 0.5 cup raisins
  • 1 teaspoon vanilla extract
  • cream cheese frosting for topping

Instructions

  • Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan and line it with parchment paper to ensure easy removal later.
  • In a large bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and salt. Whisk to evenly distribute the spices throughout the flour mixture.
  • In another bowl, beat the granulated sugar, brown sugar, and eggs together until smooth and slightly fluffy. Gradually add the vegetable oil and vanilla extract, mixing until fully incorporated.
  • Slowly add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to overmix; you want a tender crumb, not a dense cake.
  • Fold in the grated carrots, crushed walnuts, and raisins evenly throughout the batter. These add wonderful texture and bursts of flavor in every bite.
  • Pour the batter into your prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let the cake cool completely on a wire rack before frosting.
  • Once cooled, generously spread your cream cheese frosting over the top. The tangy frosting cuts through the sweetness and spices, creating a perfect balance.

Equipment

  • Mixing Bowls
  • Electric mixer or stand mixer
  • Box Grater or Food Processor
  • Measuring cups and spoons
  • 9x13-inch Baking Pan
  • Parchment Paper
  • Cooling rack
  • Spatula

Notes

  • Don’t overmix the batter once the flour is added to keep the cake tender and moist.
  • Use finely grated carrots for even moisture and texture throughout the cake.
  • Make sure the cake is completely cooled before frosting to prevent the frosting from melting.