While traditional carrot cake should never be passed up, the addition of warming chai spices make for a truly memorable dessert. Frosted with cinnamon cream cheese frosting, this is the perfect cake for fall and winter celebrations.
Makes one 8-9″ double layer cake
Ingredients
Carrot Cake:
3/4 cup canola oil
3/4 cup (150g) light brown sugar, packed
3/4 cup (150g) granulated sugar
3 eggs
1/2 cup (125g) unsweetened applesauce
1 tsp. vanilla extract
2 1/4 cups (275g) all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cardamom
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground cloves
Dash of black pepper
1 1/2 tsp. baking powder
1 tsp. baking soda
Scant 1/2 tsp. salt
2 cups (245g) finely grated carrots
1/4 cup dried cranberries or raisins (optional)
1/4 cup finely chopped walnuts (optional)
1/4 cup shredded coconut (optional)
Cinnamon Cream Cheese Frosting:
12oz. (1 1/2 blocks) cream cheese, softened
4oz. (1 stick) unsalted butter, softened
2 1/4 cups (270g) powdered sugar
1/2 tsp. cinnamon
2 tsp. vanilla extract
Dash of salt
Instructions
- Preheat the oven to 350° F.
- Spray two 9” round cake pans with nonstick cooking spray. Set aside.
- Place the canola oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
- Add the flour, spices, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix. Fold in the shredded carrots, cranberries, nuts, and coconut, if using.
- Divide the batter evenly between the two cake pans. Transfer the pans to the middle rack of the preheated oven.
- Bake the cake layers for 29-33 minutes, until a toothpick inserted in the centers comes out clean.
- Remove the pans from the oven. Allow the cakes to cool in the pans for 15-20 minutes.
- To release the cake, run a butter knife between the edge of the cake and the pan. Turn each cake onto a cooling rack. Allow the cake to cool for 1-2 hours before frosting and serving.
- While the cake coosl, make the frosting. Place the cream cheese and butter in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy. Add the powdered sugar in two additions, beating on low speed after each until the sugar is fully incorporated into the cream cheese mixture. Add the cinnamon, vanilla extract and salt to the bowl. Continue beating on medium-high speed for 2-3 minutes, until the frosting is light and fluffy.
- Assemble and frost the cooled cake as desired. Refrigerate until ready to serve.
