This Spiced Chai Carrot Cake is a cozy and aromatic twist on the classic carrot cake. Infused with warm chai spices, shredded carrots, and rich brown sugar, this cake is incredibly moist and flavorful. The smooth cream cheese frosting, topped with cinnamon, crushed walnuts, and a drizzle of honey, adds a luxurious finish. Enjoy with a steaming cup of chai tea for the perfect autumn-inspired dessert.
Serves 10-12
For the Spiced Chai Carrot Cake
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
½ tsp ground cloves
1 tsp cardamom
1 cup vegetable oil
1 cup brown sugar
½ cup granulated sugar
3 large eggs
2 tsp vanilla extract
¾ cup whole milk (or buttermilk)
2 chai tea bags (steeped in warm milk for 10 minutes)
2 cups grated carrots
½ cup crushed walnuts (optional)
½ cup shredded coconut (optional)
For the Cream Cheese Frosting
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
2 ½ cups powdered sugar
1 tsp vanilla extract
½ tsp cinnamon
1 tbsp honey (for drizzling, optional)
For Garnish
Crushed walnuts
Cinnamon dusting
Honey drizzle
Prepare the Chai-Infused Milk
1
- Heat the milk until warm (not boiling).
- Steep 2 chai tea bags in the warm milk for 10 minutes, then discard the bags.
- Let the milk cool before adding to the batter.
Mix the Dry Ingredients
2
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and cardamom.
- Set aside.
Mix the Wet Ingredients
3
- In another bowl, whisk together vegetable oil, brown sugar, and granulated sugar until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and chai-infused milk.
Combine the Batter
4
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in shredded carrots, walnuts, and coconut.
- Pour the batter into two greased and floured 9-inch cake pans.
Bake the Cake
5
- Preheat the oven to 350°F (175°C).
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting
6
- Beat softened cream cheese and butter together until smooth.
- Gradually add powdered sugar, vanilla extract, and cinnamon, beating until fluffy.
- Refrigerate for 10 minutes before frosting the cake.
Assemble and Garnish
7
- Spread cream cheese frosting between the cake layers and over the top.
- Dust with cinnamon, sprinkle crushed walnuts, and drizzle with honey.
- Slice and serve with a warm cup of chai tea!
Pro Tips
8
- For a deeper chai flavor, add 1 teaspoon of chai spice blend to the batter.
- For a lighter cake, substitute half the oil with unsweetened applesauce.
- For a nut-free version, skip the walnuts and use pumpkin seeds or shredded coconut instead.
CategoryDesserts
Ingredients
Serves 10-12
For the Spiced Chai Carrot Cake
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
½ tsp ground cloves
1 tsp cardamom
1 cup vegetable oil
1 cup brown sugar
½ cup granulated sugar
3 large eggs
2 tsp vanilla extract
¾ cup whole milk (or buttermilk)
2 chai tea bags (steeped in warm milk for 10 minutes)
2 cups grated carrots
½ cup crushed walnuts (optional)
½ cup shredded coconut (optional)
For the Cream Cheese Frosting
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
2 ½ cups powdered sugar
1 tsp vanilla extract
½ tsp cinnamon
1 tbsp honey (for drizzling, optional)
For Garnish
Crushed walnuts
Cinnamon dusting
Honey drizzle
Directions
Prepare the Chai-Infused Milk
1
- Heat the milk until warm (not boiling).
- Steep 2 chai tea bags in the warm milk for 10 minutes, then discard the bags.
- Let the milk cool before adding to the batter.
Mix the Dry Ingredients
2
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and cardamom.
- Set aside.
Mix the Wet Ingredients
3
- In another bowl, whisk together vegetable oil, brown sugar, and granulated sugar until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and chai-infused milk.
Combine the Batter
4
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in shredded carrots, walnuts, and coconut.
- Pour the batter into two greased and floured 9-inch cake pans.
Bake the Cake
5
- Preheat the oven to 350°F (175°C).
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting
6
- Beat softened cream cheese and butter together until smooth.
- Gradually add powdered sugar, vanilla extract, and cinnamon, beating until fluffy.
- Refrigerate for 10 minutes before frosting the cake.
Assemble and Garnish
7
- Spread cream cheese frosting between the cake layers and over the top.
- Dust with cinnamon, sprinkle crushed walnuts, and drizzle with honey.
- Slice and serve with a warm cup of chai tea!
Pro Tips
8
- For a deeper chai flavor, add 1 teaspoon of chai spice blend to the batter.
- For a lighter cake, substitute half the oil with unsweetened applesauce.
- For a nut-free version, skip the walnuts and use pumpkin seeds or shredded coconut instead.
Notes
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